double chocolate s’mores whoopie pies
It may be mid-September but to me, s’mores season lives on long throughout the fall. And really, if I wanted a s’more in the middle of a snowstorm in January, NO ONE CAN STOP ME.
Sheesh, that was a little dramatic. Sorry about that. Back to the s’mores.
Whenever I think of s’mores I think of that scene in the movie, “The Sandlot” (a pivotal film in my childhood), when Ham explains to Smalls how to make a s’more. “First, you take the graham. You stick the chocolate on the graham. Then, you roast the mallow. When the mallow’s flamin’, you stick it on the chocolate. Then, you cover it with the other end. Then, you stuff.”
Genius, that Ham.
While these double chocolate s’mores whoopie pies aren’t made quite so properly, the stuffing part is still intact. And I think Ham would be OK with that. I hope you are, too.
Two of my favorite names in, well, life — Betty Crocker and Hershey’s — recently teamed up to come up with a new line of baking mixes and frostings that are, quite honestly, nothing short of awesome x 1000. I had the honor of giving them a try a few months ago at the Betty Crocker Kitchens, and it was amazing. Almond Joy frosting, hello! Reese’s cupcakes, are you kidding me? Cookies n’ Creme cookie mix, come to mama. I said all those things out loud at the Kitchens, too. Just kidding. But I thought them a whole lot.
Of course, they also have a s’mores flavored frosting, which served as the inspiration for these little ditties. A marshmallow and chocolate-flavored frosting with crushed graham crackers on top, it’s like a portable s’more in a container. So when I don’t have the proper ingredients for s’mores lying around, I can just spoon myself a s’more right out of there. Or, you know, make these whoopie pies. That’s probably a better idea.
So here’s the gist of this recipe: We have two chocolate cake mix-based cookies with homemade marshmallow fluff and Hershey’s s’mores frosting in the center. Then we dip them in crushed grahams. Then, we stuff.
Off to eat one or five of these and watch “The Sandlot.” I suggest you do the same.
- For the marshmallow fluff:
- 3 egg whites
- 2/3 cup plus 2 tablespoons granulated sugar
- 3/4 cup light corn syrup
- 1/3 cup water
- 1 teaspoon vanilla
- For the whoopie pies:
- 1 box Betty Crocker® SuperMoist® milk chocolate cake mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 box (4-serving size) chocolate instant pudding mix
- 1 container Hershey’s® s’mores frosting
- To make the marshmallow fluff: In the bowl of a stand mixer, beat egg whites at medium speed until light and frothy. Add 2 tablespoons sugar and beat until soft peaks form.
- Meanwhile, combine corn syrup, water and remaining sugar in a medium saucepan over medium heat. Bring to a boil. Heat mixture to 240°F, stirring occasionally (use a candy thermometer to read temperature). Remove from heat.
- With stand mixer on low speed, slowly add syrup mixture to egg white mixture. Increase to high speed and beat 7 minutes. Add vanilla and beat another 2 minutes, or until fluffy. Transfer to a clean bowl and set aside to cool.
- To make the whoopie pies: Heat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer, combine cake mix, water, oil, eggs and pudding mix; stir on low speed until just combined. Increase to high speed and beat 1 minute.
- Use a 1 1/2-inch cookie scoop to scoop batter into 30 circles on baking sheets, about 1 to 2 inches apart. Bake until set, about 10 minutes (do not overbake). Cool 2 minutes on baking sheets, then transfer carefully to a cooling rack to cool completely.
- Pipe frosting on the flat side of one cookie; pipe marshmallow fluff on the flat side of the second cookie. Sandwich together and dip one edge in graham cracker crumbs.
Disclosure: I received compensation from Betty Crocker for recipe development purposes. All opinions are my own.