Just a Spoonful of...

 S'more Whoopie Pies

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Cake:

1 1/2 cups graham flour

3/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons butter, room temperature

4 tablespoons vegetable shortening

1 cup packed brown sugar

2 large eggs

1/2 cup buttermilk

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon white vinegar

1 teaspoon vanilla extract

Preheat oven to 375°

and line baking sheet with parchment.

Combine flours, baking powder, and salt.

In a separate bowl, beat together

butter, shortening, and brown sugar.

Add the eggs and buttermilk, beating until combined.

In a measuring cup, combine the milk, baking soda, and vinegar.

Pour the milk mixture and flour mixture into the batter

and beat on low speed until just combined.

Add the vanilla then beat 2 minutes on medium speed.

Using a cookie scoop, drop about 1 tablespoon of batter onto

parchment-lined baking sheet.

Repeat, spacing them out about two inches apart.

Bake about 8-10 minutes, or until the cakes turn light golden brown.

Remove from the oven and let the cakes cool on the sheet

for at least 5 minutes, then transfer to a cooling rack.

Marshmallow Filling:

1 1/2 cups marshmallow creme

1 1/4 cups shortening

 1 cup powdered sugar

1 tablespoon vanilla extract

Milk, as needed

Beat together marshmallow creme and shortening

for about 3 minutes until smooth and fluffy.

With the mixer on low, add the powdered sugar and vanilla,

beating until combined.

Increase speed to medium and beat 3 more minutes until fluffy.

If it is too stiff or thick, add a little drizzle of milk.

Chocolate Ganache:

8 ounces semisweet or milk chocolate chips

1/2 cup heavy whipping cream

Place chocolate in a heatproof bowl or large measuring cup.

Heat cream in a heavy saucepan over medium heat

just until it bubbles. (Or, if you want to be lazy like us,

microwave it until it is very hot!)

Pour the hot cream over the chocolate and let sit about 10 minutes.

Stir until smooth then let cool on the counter or in the fridge.

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