I never realized that whoopie pies were a regional treat until I moved to the midwest and suddenly no one had ever heard of one of my childhood favorites. In its most basic format a whoopie pie consists of two cake cookies sandwiched together with a marshmallow cream filling. I upped the game here by combining them with another one of my favorite childhood eats, S’mores, along with an adult favorite, bourbon. I toasted marshmallows and mixed them right into the filling along with another homage to my east coast upbringing, maple syrup. Then I added a double layer of chocolate ganache and rolled the edges in crumbled graham crackers.
Maple Bourbon S’mores Whoopie Pies
makes 20 mini whoopie pies
- 2 cups (8.5oz) all purpose flour
- ½ cup (1oz) cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (8oz) packed light brown sugar
- 8 tablespoons (4oz) unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Toasted Marshmallow Filling:
- 12 (6oz) tablespoons unsalted butter, softened
- 1 cup (4.25oz) confectioners sugar
- ¼ cup (1.25oz) maple sugar
- 1 tablespoon bourbon
- ⅛ teaspoon salt
- 2 cups (7oz) marshmallow fluff
- 6 jumbo marshmallows
- 2 wooden skewers
- ¾ cup heavy cream
- 2 tablespoons (1oz) unsalted butter
- 6 ounces semisweet or bittersweet chocolate, chopped
- 1 tablespoon bourbon
- 2 graham crackers, crumbled
Make the cakes: Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and spray with nonstick cooking spray. Whisk flour, cocoa powder, baking soda and salt together.
Beat butter and sugar in an electric mixer on medium speed until fluffy. Beat in egg and vanilla, scraping down sides of bowl. Reduce mixer speed to low, add ⅓ of dry ingredients and mix until combined. Add ½ of buttermilk followed by half of the remaining dry ingredients, then remaining buttermilk, and finishing with remaining dry ingredients. Mix until just combined. Scrape sides of bowl with rubber spatula to make sure everything is thoroughly combined.
Using a 1 oz scoop or a tablespoon, scoop out batter onto baking sheets, making sure there are at least 2-3 inches between balls. Bake for 7-10 minutes, checking for doneness by pressing lightly on the top of a cake with your finger, cake is done when finger does not leave an imprint.
Make Filling: Beat butter and sugar together in the bowl of an electric mixer on medium speed until fluffy. Add bourbon and salt and beat until combined. Add marshmallow fluff and beat until combined. Put marshmallows on skewers and toast over a gas stove (or under your broiler). You want them good and dark and melty. Immediately add them to the mixer bowl and beat to combine. Refrigerate filling until needed.
Make Ganache: Place chocolate and bourbon in a small heat safe bowl. Heat cream and butter in a small saucepan over medium heat until simmering. Pour cream and butter mixture over the chocolate and allow to sit, undisturbed, for 2 minutes. When 2 minutes are up mix with a fork until no lumps remain.
Assemble: Dip inside half of each cake in chocolate ganache, then refrigerate, ganache side up until chocolate is set.
When Ganache is set, top half of the cakes with a tablespoon of marshmallow filling, and then top with remaining cake halves. Roll the edges of the whoopie pies in the graham cracker crumbs.
You are done! Eat one! These are best within 3 days, stored in an airtight container at room temperature.