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!