Replace the cupcake…Whoopie Pies?
This week I came upon some disturbing news; sources say the Whoopie Pie is the “new cupcake”. Could this be true? How could anything take the place of America’s sweetheart? I’ll be the judge of that…
My brain was on overload looking through several recipes for Whoopie Pies. Which one, which one? There seem to be so many.
The chief question among Whoopie Pie fans seems to be – should it be more cake like, or more cookie like? After much intense research and three cups of Joe, I decided to mix a couple different ideas. Pumpkin, Chocolate, and Red Velvet seemed to dominant the Whoopie Pie world, so why not something a bit different?
On a recent visit to my local market I came across Solo Toasted Marshmallow creme, and of course it ended up in my cart. Original Marshmallow Fluff is great, but toasted marshmallow creme just makes it that much better. This is where the S’mores Whoopie Pie was born!
The result was something not quite cake, not quite cookie. The pie has a dense texture with a bit of chew, and the filling is sweet and gooey. These were not the dry Moon Pies I was lured into buying so many times before.
Do I think they will replace the cupcake? Doubtful…but the Whoopie Pie has certainly found a place in my recipe box.
S’mores Whoopie Pie Cookies
- 3 Tbsp. butter, softened
- 1 cup sugar
- 1 large egg
- 1 tsp. vanilla
- 2 cups all-purpose flour
- 1/2 cup cocoa
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 cup buttermilk
S’mores Whoopie Pie Filling
- 1 stick unsalted butter brought to room temperature
- 7oz. jar toasted marshmallow crème
- ½ cup powdered sugar
- 1 pack graham crackers, crushed
Preheat oven to 375°F.
1.) Blend butter and marshmallow crème together until smooth. Slowly add powdered sugar, blend until creamy.
2.) In a large bowl, beat the butter and sugar for a minute or so, until well combined. It will have the consistency of wet sand. Add the egg and vanilla and beat until smooth.
3.) In a medium bowl, stir together the flour, cocoa and salt. In a small bowl, stir the baking soda into 1/2 cup very hot water until dissolved.
4.) With the mixer on low or stirring by hand, add about a third of the dry ingredients, then half the buttermilk and half the baking soda mixture, mixing each time just until blended. Repeat with another third of the dry ingredients, the rest of the buttermilk and baking soda mixture, and then the rest of the dry ingredients, mixing each time just until combined.
5.) I chose to make these pies smaller than the classic…feel free to increase the size to suit your needs. Using a small scoop (small Ice cream style scoop) drop batter onto greased cookie sheet about 2 inches apart. Bake for 6-8 minutes, until the tops no longer appear wet and just spring back when lightly touched. Transfer to a wire rack to cool.
6.) When completely cool, spread the bottom of one cookie with frosting and dip into graham cracker crumbs. Spread a very small amount of frosting on other half of cookie just to make them stick. Viola – S’mores Whoopie Pies!