As I was sitting here trying to figure out how to describe the most perfect whoopie pie invention and possibly the greatest thing I’ve ever made (more on that later), I was perusing through all my previous s’more posts. I started thinking about how I could take my s’more obsession to the next level (aka: the $$money making level$$) and thought, what if I started a s’mores-only bakery? S’mores cupcakes. S’mores whoopie pies. S’mores cookies. S’mores milkshakes.
I thought: I could even call it S’melanie!
S’melanie? Smellanie. WHY WOULD ANYONE GO TO A BAKERY WITH THE NAME SMELLY MELANIE???
And this is why I’ll stick to baking in my own kitchen. Though if you can think of a better name for my s’bakery, call me 😉
On to those whoopie pies..
The key to success with these guys is a simple equation:
Spot-on graham cracker-flavored cakes + seven-minute marshmallow frosting + plain old Hershey’s chocolate + some time in the fridge = a s’more that has disguised itself as a whoopie pie
I almost didn’t want to reveal the filling secret in case S’melanie ever gets up and running…but I think we can agree chances are slim. So here we go.
First, make graham cracker whoopie cakes (recipe below). While they are cooling, make this seven-minute marshmallow frosting. Allow it to cool completely, and put it in one side of a pastry bag (or just use a large Ziploc with a corner cut off). Fill the other side of the bag with melted & cooled milk chocolate Hersey’s bars (3 or 4 should be plenty). When you squeeze the bag onto the whoopie cake you get this beautiful marshmallow-chocolate swirl.
AND THEN. Sandwich the pies. Stick them in the fridge over night (or for a few hours). Take them out of the fridge about 30 minutes before you want to serve/eat them.
Do you know what happens??
The chocolate hardens into a shell around the marshmallow, giving you the little bit of chocolate crunch you’re used to in a regular s’more, but without all the oozing/loss of marshmallow out the sides. Genius. Pers’mection. Gimme S’MORE!
Graham Cracker Whoopie Pie Cakes (adapted from Whoopie Pies by Sarah Billingsley and Amy Treadwell)
- 1/2 cup unsalted butter, at room temperature
- 1 cup brown sugar (you can use dark or light)
- 3/4 cup all purpose flour
- 1 1/2 cups finely-ground graham cracker crumbs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup + 2 tablespoons milk (I used soy)
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- Preheat the oven to 375 degrees. Line baking sheet with parchment paper.
- In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Meanwhile, in a separate bowl, combine flour, graham cracker crumbs, baking powder, and salt.
- Add the eggs to the butter and sugar mixture; beat until combined.
- In a measuring cup, combine milk, baking soda, and vinegar.
- Add the milk mixture and the flour mixture to the butter and sugar (it might look a little chunky – don’t worry, this is normal!). Mix on low until just combined. Add the vanilla and beat on medium until completely combined, about 1-2 minutes.
- Drop one tablespoon of batter (try not to use any more – the cakes spread a lot while baking) onto prepared pan, about 2 inches apart.
- Bake for 10 minutes, until cakes just begin to brown. Remove from oven and allow to cool completely before filling.