5.0 stars (based on 2 reviews)
S’mores Whoopie Pies
Recipe
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Prep Time: 15 min
- 109 g (about 1 cup + 1tbsp) all-purpose flour (spooned & leveled)
- 30 g (about 1/3 cup) unsweetened natural cocoa powder
- 150 g (about 3/4 cup) granulated sugar
- 25 g (about 2 tbsp) brown sugar
- 3/4 tsp baking soda
- 1/4 baking powder
- 1/2 tsp salt
- 1/2 tsp espresso powder (optional, but highly recommended)
- 60 ml (1/4 cup vegetable oil or canola)
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 80 ml (about 1/3 cup) buttermilk, at room temperature
- 80 ml (about 1/3 cup) freshly brewed strong hot coffee (regular or decaf)
- 3oz (about 1/3 cup) heavy whipping cream/li>
- 3oz semi sweet chocolate
- small pinch of salt
- 1/4 tsp vanilla
- Homemade of store bought marshmallows
- (If you dont have a kitchen scale) When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- When mixing the batter for the cakes, it is important to know that you should NOT overmix. Overmixing can lead to dry and tough cake. While it may be tempting to smooth out every single lump, don’t. Mix the batter until all dry ingredients are no longer visible, then put the spatula down :-D.
- Sifting the dry ingredients into the wet is critical. I forgot this step one time and one cake literally tasted like baking soda and nothing else. Sifting allows the dry ingredients to disperse evenly. Don’t skip this step!
- Try not to overfill the silicon molds. Because we are using baking powder and baking soda, the cakes will expand as they bake, so we want to give them room to grow as they bake!
- If the ingredient is listed as *room temp* really strive for room temperature. It’s critical because, you don’t want a lumpy frosting. Room temperature ingredients also help with an even bake.
- The chocolate whoopie pie recipe is adapted from Sally’s Baking Addiction
Bake Time: 10 min
Yields: 4-5 whoopie pies
What you need
Whoopie Cakes
Ganache Filling
What to do
1. Preheat oven to 350. In a large bowl, using a whisk mix oil and sugars. Add vanilla and eggs.
2. In a medium bowl, mix all dry ingredients together. Then (IMPORTANT, see note below), be sure to sift all ingredients in the wet mixture. Mix gently until ~almost~ all flour has disappeared. Pour in freshly brewed coffee and mix everything gently.
3. Using baking or cooking spray, grease whoopie pie molds. Pour batter into molds, about 1/2 of the way full. This batter yields about 4-5 pies (8-10 cakes).
4.Bake for about 10-11 minutes, or until an inserted toothpick comes out clean. These cakes can bake fast, so don’t venture too far from the oven while they bake. Let pies cool for about 20-30 minutes (make sure they are completely cool before attempting removal from the molds). When pies are cool, push them out of the silicon mold. Note: I push from the bottom up, slowly work my way in circle GENTLY and push the sides up. Once you have remove the pies, set them on parchment paper. These cakes are very tender, and can stick to some surfaces.
5. While the pies cool, work on the ganache. Heat your chocolate and cream in a microwave safe bowl. Once chocolate has melted, add the vanilla and salt. Let the mixture cool, rest and incorporate for about 30 minutes. Break up pieces of graham crackers, set to the side.
6. To assemble, top half of the whoopie pie cakes with chocolate ganache, sprinkle with grahams, top with marshmallow, then torch the mallow. Press the mallow with the other half of the whoopie pie cakes. Enjoy immediately. Store at room temp for 1-2 two days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. In a medium bowl, mix all dry ingredients together. Then (IMPORTANT, see note below), be sure to sift all ingredients in the wet mixture. Mix gently until ~almost~ all flour has disappeared. Pour in freshly brewed coffee and mix everything gently.
3. Using baking or cooking spray, grease whoopie pie molds. Pour batter into molds, about 1/2 of the way full. This batter yields about 4-5 pies (8-10 cakes).
4.Bake for about 10-11 minutes, or until an inserted toothpick comes out clean. These cakes can bake fast, so don’t venture too far from the oven while they bake. Let pies cool for about 20-30 minutes (make sure they are completely cool before attempting removal from the molds). When pies are cool, push them out of the silicon mold. Note: I push from the bottom up, slowly work my way in circle GENTLY and push the sides up. Once you have remove the pies, set them on parchment paper. These cakes are very tender, and can stick to some surfaces.
5. While the pies cool, work on the ganache. Heat your chocolate and cream in a microwave safe bowl. Once chocolate has melted, add the vanilla and salt. Let the mixture cool, rest and incorporate for about 30 minutes. Break up pieces of graham crackers, set to the side.
6. To assemble, top half of the whoopie pie cakes with chocolate ganache, sprinkle with grahams, top with marshmallow, then torch the mallow. Press the mallow with the other half of the whoopie pie cakes. Enjoy immediately. Store at room temp for 1-2 two days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
