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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!

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S'mores Whoopie Pies

By: Jamie
4.41 from 5 ratings
Prep: 40 minutes
Cook: 30 minutes
Total: 1 hour 10 minutes
Servings: 18 Pies
The flavors of the campfire favorite are transformed to make this s'mores whoopie pie.


For the Cake:

  • 1 cup granulated sugar
  • ¾ cup all-purpose flour plus 2 tablespoons
  • ¼ cup unsweetened cocoa powder plus 2 tablespoons
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 egg
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • ½ cup boiling water

For the Marshmallow Frosting:

For the Topping:

  • 5 ounces semisweet chocolate
  • ½ cup heavy cream
  • Graham cracker crumbs for garnish


For the Cake

  • 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).
  • Pour 1 ½ tablespoons of batter into each well of the whoopie pie pan.
  • Bake 8-10 minutes or until wooden pick inserted in the center comes out clean.
  • Cool for 10 minutes in the pan then invert the pan and allow the whoopies to cool completely on wire racks.
  • 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.
  • Once your whoopies are cool, prepare the marshmallow frosting.

For the Marshmallow Frosting

  • 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.
  • 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:

  • Pipe filling on the flat sides of half the cakes (18 of them).
  • Use a kitchen torch to lightly toast the marshmallow frosting. Top each with one of the remaining cakes; flat side down.
  • 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.


  • 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.


Calories: 215kcal, Carbohydrates: 32g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 18mg, Sodium: 148mg, Potassium: 107mg, Fiber: 1g, Sugar: 26g, Vitamin A: 125IU, Vitamin C: 0.04mg, Calcium: 32mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Clare @ Mrs Multitasker says:

    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!

  2. Kerstin says:

    Wow, these look spectacular – yum!

  3. Emily says:

    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!

  4. CaSaundra says:

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

  5. Chocolate Freckles says:

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

  6. Betty @ scrambled hen fruit says:

    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!

  7. Kaitlin says:

    I love the toasted edges. Beautiful shot!

  8. Barbara @ VinoLuciStyle says:

    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?

    1. Jamie says:

      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.

  9. Julie (Bananas for Bourbon) says:

    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

    1. Jamie says:

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

  10. Erika Beth, the Messy Chef says:

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