THIS POST WAS SPONSORED BY STARBUCKS AS PART OF AN INFLUENCER ACTIVATION FOR INFLUENCE CENTRAL. I RECEIVED COMPENSATION AND COMPLIMENTARY PRODUCTS TO FACILITATE MY REVIEW.
S’mores Whoopie Pies are basically a rich chocolate ganache and smooth marshmallow buttercream sandwiched between two graham cracker cake cookies. When you eat one you will toss your skinny jeans out the window and embrace your “fat pants” because you will realize that eating something so decadent is worth whatever price. And who really looks good in skinny jeans anyway?
A s'mores whoopie pie, graham cracker cake cookies, chocolate ganache, and marshmallow buttercream
2 cups graham cracker crumbs (approx 9-11 crackers, crushed)
1 cup + 2 Tbs all purpose flour
1 1/2 tsp baking powder
1/2 cup whole milk
2 tsp vanilla extract
1 tsp baking soda
1 tsp vinegar
1/2 cup butter, room temp
1 cup brown sugar
3 cups powdered sugar
1/2 cup butter
1 cup marshmallow fluff
1/4 cup milk
1 tsp vanilla
1/4 cup heavy whipping cream
1- 14 ounce bag milk chocolate chips
pinch of salt
Whoopie Pie Shells
Preheat oven to 375 degrees
Line a baking sheet with parchment paper . This will help thee cookies not to stick to the pan.
In a medium sized bowl, combine graham cracker crumbs, flour, and baking powder, set aside
In a separate bowl, combine milk, vanilla, baking soda, and vinegar, set aside
In a stand mixer, combine 1/2 cup butter and brown sugar using the paddle attachment and cream together for 2 minutes.
After creaming the sugar and butter together for 2 minutes, add the eggs in one at a time.
Beat for 1 minute.
Slowly add in milk mixture and flour mixture, and mix until just combined.
Scoop mixture into a gallon sized ziptop bag, and cut the tip.
Pipe 2 inch circles of batter, it will spread, so make sure to give them space. (9 to a pan is the most I would do, you should get 24-26 total)
Bake 8-10 minutes, let sit on pan for 1-2 minutes, then move to a cooling rack.
While the whoopie pie shells cool, mix together all of the marshmallow buttercream ingredients in a large bowl, using a hand mixer, and pop in the fridge for a few minutes to allow to set up a bit.
In a microwave safe bowl, heat 1/4 cup heavy whipping cream for 45 seconds to 1 minute
Pour the chocolate chips into the whipping cream, and stir until melted and shiny!
Take a "cookie" and scoop 1 Tablespoon of chocolate ganache on top, and spread, then add 1 Tablespoon of the marshmallow buttercream, and top with another "cookie".
Store in an airtight container for up to a week!
Recipe adapted from Cookies and Cups
To keep, place on parchment paper and refrigerate. Bake on a metal baking sheet, and don't forget to let cool on sheet to get best results.