I really love bite-side food. Maybe that’s why I love spanish tapas and why I like to make a bunch of appetizers when I entertain. I also love bite-size dessert, so these mini whoopie pies fit right into my bite-size food obsession.
Makes about 24 two-inch whoopie pies.
INGREDIENTS
For the graham cracker cakes:
- 1 1/2 cups graham flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons vegetable shortening
- 1 cup packed dark brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 2 tablespoons milk
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the classic marshmallow cream filling:
- 1 1/2 cups Marshmallow Fluff or marshmallow cream
- 1 1/4 cups vegetable shortening
- 1 cup confectioners’ sugar
- 1 tablespoon vanilla extract
For the chocolate ganache filling:
- 8 oz Theo Chocolate (Pure 70% or 85%), very finely chopped
- 1/2 cup heavy whipping cream
DIRECTIONS
STEP 1—Make the graham cracker whoopee cakes
Position rack in center of oven and preheat to 375 degrees. Line 2 baking sheets with parchment paper.
In medium bowl, combine flours, baking powder and salt. Set aside.
Using standing mixer with paddle attachment, beat the butter, shortening and brown sugar for about 3 minutes, until light and creamy.
Add eggs and buttermilk beat until combined.
In small bowl, combine milk, baking soda and vinegar. Add mixture to batter. Then, add flour mixture and beat on low until combined.
Add vanilla and beat on medium speed for 2 minutes, until completely combined.
Using a spoon, tablespoon scoop, melon baller or my favorite, the Tovolo Pancake Pen, drop 1 tablespoon mounds of batter onto baking sheets. Space about 2 minted apart. Bake one sheet at a time for 10-12 minutes, until cakes begin to brown.
Remove from oven and let cool 5 minutes before transferring to wire cooling rack.
STEP 2—Make the marshmallow cream filling
Using a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and vegetable shortening. Start on low and increase to medium speed until smooth and fluffy, about 3 minutes.
Add confectioners’ sugar and vanilla, mix until combined. Then, beat on medium speed for 3 minutes.
Add filling to icing bag and pipe onto half of the graham cracker cakes.
For extra fun, toast the marshmallow cream with a culinary torch until it starts to brown.
(You can also skip making the traditional whoopie pie cream filling and just use straight up Marshmallow Fluff. I’d definitely toast it if you go this direction!)
STEP 3—Make the chocolate ganache filling
Put chocolate in large heatproof bowl.
Heat cream over medium heat until it just starts to bubble.
Pour hot cream over chocolate and let sit for 10 minutes.
Stir with wooden spoon until smooth.
Rest at room temperature until firm, about 2 hours. (To speed up the process, you can also refrigerate for about 30 minutes. Stir every 10 minutes.)
Once firm, add filling to icing bag and pipe onto the other half of the graham cracker cakes.
I hope you enjoy these summer time treats as much as I do! –K
If you want more whoopie pie recipes and ideas, you should grab a copy of Whoopie Pies. It has this s’mores recipe, plus many more.