S’mores Whoopie Pies

When I posted the recipe for Giant S’mores Cookies on Wednesday I whined about going back to work and informed you that it was going to be a week filled with ooey gooey s’mores. Well, I am back today and this recipe is sure to please.

This time I am giving you a recipe for S’mores Whoopie Pies. These little cuties are still just as scrumptious and messy as the campfire favorite, but are a little upscale in presentation and in flavor. These are best served on a plate with a fork, as eating them with your hands may cause a chocolate-marshmallow crumb trail throughout your house.

For this recipe, I adapted a cake recipe from Hershey’s, sandwiched the mini cakes with marshmallow frosting and topped them with a spoonful of ganache and graham cracker crumbs. This is a lengthy recipe and takes a little bit of time and patience due the multiple steps, but I definitely think the end result is totally worth it. If you don’t have a whoppie pie pan, I wouldn’t use the cake recipe that I provided; the batter is really thin and it won’t hold its shape unless it is baked in some sort of pan. If you are a pan addict like me, you can pick up a Whoopie Pie Pan at Williams Sonoma for about $20.

I’ve been on a little whoopie pie kick since purchasing the pan from Williams Sonoma, so definitely stay tuned for more delectable and adorable whoopie pie recipes. Be sure to pop back over this weekend to check out my final S’mores recipe of the week. Have a great weekend!

S'mores Whoopie Pies

Yield: 18 Pies


For the Cake

1 cup white sugar
3/4 cup and 2 tablespoons all-purpose flour
1/4 cup and 2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

For the Marshmallow Frosting

4 egg whites
1 cup of sugar
¼ teaspoon of cream of tartar
1 teaspoon vanilla extract

For the Topping:

5 ounces of semisweet chocolate
½ cup heavy cream

graham cracker crumbs for garnish


For the Cake

1. Heat oven to 320 F. Spray your whoopee pie pan with non-stick cooking spray.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
2. Pour 1 ½ tablespoons of batter into each well of the whoopie pie pan.
3. Bake 8-10 minutes or until wooden pick inserted in the center comes out clean.
4. Cool for 10 minutes in the pan then invert the pan and allow the whoopies to cool completely on wire racks.
5. Wash and dry the pan and re-spray with non-stick cooking spray and repeat with the remaining batter. You will end up with 36 whoopie cakes that once sandwiched will yield 18 whoopie pies.
6. Once your whoopies are cool, prepare the marshmallow frosting.

For the Marshmallow Frosting

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

For the Topping:

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and allow to sit for a few minutes. Whisk until smooth.

To assemble the S’mores Whoopie Pies:

1. Pipe filling on the flat sides of half the cakes (18 of them).
2. Use a kitchen torch to lightly toast the marshmallow frosting. Top each with one of the remaining cakes; flat side down.
3. Place a spoonful of ganache on top of each whoopee pie and spread in a circular pattern; garnish with graham cracker crumbs and allow the ganache to set up.


- I wish the whoopies would have domed a bit more; so I am experimenting with different cake recipes.
- These are definitely best served the same day and do not react well to heat. I stored my uneaten pies in the fridge and they were okay the next day, just definitely not as good as the day they were made.

Cake recipe adapted from Hershey's Chocolate, marshmallow frosting adapted from Martha Stewart

36 Responses to “S’mores Whoopie Pies”

  1. Joanne — August 6, 2010 at 12:05 am

    These not only look cute but I bet they are absolutely delicious! Or smorelicious (yes. It’s midnight here. I get to be cheesy at midnight.)


  2. Robyn — August 6, 2010 at 1:41 am

    Oh wow… I’ve never had whoopie pies before. I want one. now. I’m gonna have to venture into making them after this. I won’t be able to get them off my mind. They look great!


  3. Memoria — August 6, 2010 at 5:37 am

    This dessert has left me almost speechless. YUM!


  4. Michele — August 6, 2010 at 6:40 am

    Those look yummy! :0


  5. joudie's Mood Food — August 6, 2010 at 8:03 am

    WOW. This is incredible. I always thought s’mores has peanuts in it, which is why i usually stay away from those recipes as i have a nut allergy, but i am so glad i checked this as it is just so……. I cant quite find the right word for the thought that is going through my mind right now……………. Mouth watering! YUMM!


  6. Blue-Eyed Bakers — August 6, 2010 at 9:27 am

    Seriously! We want to buy the Whoopie Pie pan from Williams-Sonoma too! These amazing looking cookies, er, whoopies are the perfect excuse! Thank you for posting and beautiful presentation and photos!


  7. Brenda Dunn — August 6, 2010 at 10:12 am

    Those look so good! I love anything s’mores. If you are looking for some other s’mores ideas, check out http://www.bakedperfection.com. She has s’mores bars and even made s’mores pops. I’m in a s’mores mood now, I guess I better go get some marshmallows and chocolate! (and a whoopie pie pan)


  8. Ash — August 6, 2010 at 10:37 am

    I love these!! MUST try like now!


  9. Jessica — August 6, 2010 at 11:26 am

    These look so delicious! I love whoopie pies. I wonder where they got the name from? Is it from eating them and yelling “whoopie?” ;-D


  10. Ashley — August 6, 2010 at 1:06 pm

    Agh these look so good!!


  11. Erika Beth, the Messy Chef — August 6, 2010 at 1:07 pm

    These look amazing and I learned something new: there are whoopie pie pans! How fun!


  12. Julie (Bananas for Bourbon) — August 6, 2010 at 3:17 pm

    I have to admit, I wasn’t jumping out of my seat when I first saw the topic of today’s post. I scrolled down to the recipe expecting to see some cheater marshmallow cream for the center, and I was so pleasantly surprised to see it was a real marshmallow cream from scratch! *seat jump!* Thank you so much for the recipes! I like making things from scratch and avoiding the preservatives of store-bought foods. These I am definitely going to have to try! :D


    • Jamie — August 6, 2010 at 9:32 pm

      I am glad this recipe made you experience a “seat jump” thanks so much for stopping by!

  13. Barbara @ VinoLuciStyle — August 6, 2010 at 4:07 pm

    I was wondering; noticed you used a muffin top pan for the previous recipe; thinking it could also serve for whoopie pies? What is the difference?


    • Jamie — August 6, 2010 at 9:31 pm

      Although they appear to be very similar, the wells in the Whoopie Pie Pan are much smaller than the wells of the Muffin Top Pan.

  14. Kaitlin — August 6, 2010 at 9:25 pm

    I love the toasted edges. Beautiful shot!


  15. Betty @ scrambled hen fruit — August 6, 2010 at 9:48 pm

    And to think I never knew there was a whoopie pie pan! (Note to self: Must go shopping more.) This is an awesome recipe- I love that the marshmallow filling is toasted even! Thanks for sharing- these brought a smile to my face!


  16. Chocolate Freckles — August 7, 2010 at 12:50 am

    These S’mores cookie recipes are marvelous!! Can’t wait to try it!!.. :)


  17. CaSaundra — August 7, 2010 at 8:24 am

    I love s’mores and I love whoopie pies..who woulda thought to combine em?! Genious!


  18. Emily — August 7, 2010 at 2:56 pm

    I’ve seen other s’mores whoopie pie recipes before, but yours is the first with the ganache and graham cracker crumb topping. I LOVE that. Looks like I’ll have an excuse to buy another specialty pan, I already want a muffin top pan for your other s’more recipe!


  19. Kerstin — August 7, 2010 at 6:30 pm

    Wow, these look spectacular – yum!


  20. Clare @ Mrs Multitasker — August 10, 2010 at 11:05 am

    Wow these look much too good to eat =) Gorgeous! I wish I’d seen this earlier – I just threw away a bunch of unused egg whites!


  21. Lisa — August 12, 2010 at 5:41 pm

    OK, this recipe almost caused me to lick my computer screen!!! I picked up two whoopie pie pans from Sur la Table recently and am thrilled to have yet another recipe to try!


    • Jamie — August 13, 2010 at 7:23 pm

      Definitely stop back and let me know how you liked them!

  22. Scootabaker — August 23, 2010 at 3:50 pm

    whoopie pies are the new cupcake! these are pretty much the most gorgeous whoopie pies I’ve ever seen!


  23. Kathryn — September 21, 2010 at 1:38 pm

    Whoopie pies really seem to be the next big trend- I keep seeing them everywhere! Do you serve them with anything in particular?


  24. Tarrah Dame — October 20, 2010 at 11:16 am

    wow this looks amazing! I just made a s’more cookie bar for my blog myself…cant go wrong with s’mores! :)


  25. Claudia — August 25, 2011 at 10:55 pm

    these look really really fun to make, i love baking


  26. Karen — September 4, 2011 at 8:20 am

    Looks yummy! One question…there is no water in the frosting recipe??


    • Jamie — September 4, 2011 at 5:36 pm

      Nope, no water in the frosting. Have a great weekend.

  27. Kimmy — June 9, 2012 at 12:07 pm

    So you mentioned that these tasted not as awesome the day after. Was it the cake part or the frosting that wasn’t as great?


    • Jamie — June 12, 2012 at 11:30 am

      Honestly, it’s been so long since I made these that I don’t remember exactly which component wasn’t all that great after they sat overnight. Sorry I’m not more a help.

  28. Kate — May 22, 2014 at 9:56 pm

    Could I use a muffin pan and not fill it very much? I hate to buy another misc pan.


    • Jamie — June 19, 2014 at 10:45 pm

      Kate, whoopie pies should form okay on a regular baking pan as well. No need to make them in a muffin pan. The batter will hold up on a flat baking sheet, they may just be ovals instead of perfect rounds.
      – Jamie


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