S'mores Whoopie Pies

I read an article awhile back (I can't even remember where it was from) that said whoopie pies are going to be the new cupcake. The argument is that everything people love about cupcakes (its portability and blend of cake and frosting to name a few), holds true for whoopie pies as well! And I LOVE me a good whoopie pie!

These are much more elegant than your average frosting sandwhiched between two cakey-cookies whoopie pie. It is made with a specialty pan that my dorky self picked up at Williams Sonoma. The "cookies" are made with a chocolate cake recipe, which would make it very difficult to do this without the specialty pan, although I'm sure you could use any cookie recipe and get great results!



I got to play around with our kitchen torch to brown the marshmallow filling, which always makes for a fun time in the kitchen. And when it is put together, the cake is topped with chocolate ganache and crumbled graham crackers.

This is definitely a whoopie pie that you will need a plate to eat, but you will certainly not be sorry! YUM!



S'mores Whoopie Pies
From My Baking Addiction

1 cup white sugar
3/4 cup and 2 tablespoons all-purpose flour
1/4 cup and 2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

4 egg whites
1 cup of sugar
¼ teaspoon of cream of tartar
1 teaspoon vanilla extract

5 ounces of semisweet chocolate
½ cup heavy cream

graham cracker crumbs for garnish

For the cake:

Heat oven to 320 F. Spray your whoopee pie pan with non-stick cooking spray.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour 1 ½ tablespoons of batter into each well of the whoopie pie pan.

Bake 8-10 minutes or until wooden pick inserted in the center comes out clean. Cool for 10 minutes in the pan then invert the pan and allow the whoopies to cool completely on wire racks.

Wash and dry the pan and re-spray with non-stick cooking spray and repeat with the remaining batter. You will end up with 36 whoopie cakes that once sandwiched will yield 18 whoopie pies.

Once your whoopies are cool, prepare the marshmallow frosting.

For the frosting:

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

For the topping:

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and allow to sit for a few minutes. Whisk until smooth.

Assembly:

Pipe filling on the flat sides of half the cakes (18 of them).

Use a kitchen torch to lightly toast the marshmallow frosting. Top each with one of the remaining cakes; flat side down.

Place a spoonful of ganache on top of each whoopee pie and spread in a circular pattern; garnish with graham cracker crumbs and allow the ganache to set up.