S’mores Whoopie Pies – a decadent indulgence! 

Today is my one year blog anniversary. I can’t believe I’ve been doing this for a year now, and what a year it’s been. Just recently my husband and I have released our pride and joy, foodepix.com so I’ve been really busy the past few weeks. So busy I almost forgot about my blog anniversary. I had big plans to cook or bake something big, however foodepix.com took priority so not so much time for baking or cooking, plus I work a full time job.

Anyway, luckily I made these delicious s’mores Whoopie Pies a couple weeks ago for a baking contest at work and I never got a chance to blog about them. Well I may not have won, came in second, but these whoopie pies were a huge success. It was great watching people’s faces as they would a take a bite into a whoopie pie and their eye brows would raise and be amazed at how delicious they were. And they were, once you would start eating one, you could not stop at just one, so if you are a big fan of s’mores you must try these whoopie pies. These were also the first whoopie pies I had ever made, so it was a nice surprise. They truly are a decadent indulgence.

OK, so don’t get overwhelmed by the list of ingredients, they’re not that hard to make. There are a few steps involved but if you could always make the cakes one day and the fillings the next day.

In a medium bowl add the flour, baking powder, cinnamon and salt.

Mix everything together and set aside. In a mixer fitted with the paddle attachment, beat the butter, and brown sugar until light and creamy, about 3 minutes.

Add the eggs, buttermilk, and vanilla and beat until well incorporated.

In a small bowl, combine the milk, baking soda and vinegar.  Add this mixture to the batter along with the flour mixture and beat on low speed until completely combined.

Put the batter into a pastry bag fitted with a large round tip, you can also use a ziploc back and just cut off one tip, and drop about 1 tablespoon of batter onto the baking sheet. Repeat making sure to leave about 2 inches in between the cakes.

Bake for about 10-12 minutes until the cakes begin to brown. Remove from the oven and let the cakes cool on the baking sheet for 3-5 min before transferring them to a rack to cool completely. Let them cool for a couple minutes on the baking sheet before moving them.

Repeat baking the rest of the cakes. In the meantime you can work on the chocolate ganache. In a sauce pan heat the cream over medium heat until it starts bubbling. In a heat proof bowl add the chocolate. Pour the hot cream over the chocolate and let it sit for 10 minutes until the chocolate melts. Whisk the chocolate and cream together until it’s nice and smooth. You need to let the chocolate ganache rest at room temperature so that it firms enough to spread, about 2 hours, or do what I did and place it in the freezer to speed up the process. To make the marshmallow cream, beat the marshmallow fluff and butter (you can also use shortening) in a mixer, starting on low, then gradually increasing the speed to medium until the mixture is smooth and fluffy. Reduce the speed to low and add the powdered sugar and vanilla and mix well. Increase the speed to medium again until mixture is fluffy. Place the marshmallow cream into a piping bag or another ziploc bag. Next we need to assemble the cakes. Pair the cakes up with cakes of similar size and turn them over with the flat side up. On half of the cakes, pipe the marshmallow cream.

On the other half, pipe the cooled chocolate ganache.

Bring the two cakes together, without squeezing them, and take a big bite of one. You will fall in love.