Three years ago, when I first started The Home Chef Momma, I made these S’mores Whoopie Pies for my family and they were an instant hit! They’ve been a favorite ever since, so when I decided to remake them the summer, I knew I wanted to keep everything we loved about the original while making a few little updates. And let me tell you, they are even better than I remembered.
These S’mores Whoopie Pies have everything you love about a classic campfire s’more, but in the softest, most delicious handheld dessert. The chocolate graham cracker cakes are so soft and tender and then they are sandwiched with fluffy marshmallow buttercream and rich dark chocolate ganache, giving you that perfect combination of chocolate, graham cracker, and marshmallow in every bite.
One of my favorite updates this time around is toasting the marshmallow buttercream with a kitchen torch before adding the second cake. That little bit of caramelized, toasted marshmallow flavor takes these from delicious to absolutely irresistible and makes them taste even more like a campfire s’more.
They’re perfect for summer parties, backyard gatherings, bake sales, birthday parties, or just when you’re craving a really good chocolate and marshmallow dessert. No campfire required!
Why you’ll love this recipe!
What ingredients do I need?
- Chocolate Graham Cakes
- Unsalted butter: Provides richness and helps create a soft, tender cake texture. Using unsalted butter allows you to control the amount of salt in the recipe.
- Graham cracker crumbs: Finely ground graham crackers add the classic graham cracker flavor that makes these whoopie pies taste like s’mores.
- All-purpose flour: Provides the structure for the chocolate graham cakes.
- Dutch-process cocoa powder: Gives the cakes a deep chocolate flavor and rich color.
- Dark brown sugar: Adds sweetness, moisture, and a deeper caramel-like flavor that pairs beautifully with chocolate and graham crackers.
- Baking powder and baking soda: Work together to help the cakes rise and become light and tender.
- Kosher salt: Balances the sweetness and enhances the chocolate flavor.
- Vanilla extract: Adds warmth and rounds out the flavors.
- Eggs: Provide structure, richness, and help bind the ingredients together.
- Heavy cream: Adds richness and moisture to the chocolate graham cake batter.
- Dark Chocolate Ganache
- Dark chocolate: Creates a rich, intensely chocolatey layer that balances the sweetness of the marshmallow buttercream.
- Heavy cream: Melts the chocolate into a smooth, creamy ganache.
- Marshmallow Buttercream
- Unsalted butter: Creates the creamy base of the buttercream.
- Powdered sugar: Sweetens and thickens the filling.
- Marshmallow creme: Gives the buttercream its fluffy texture and unmistakable marshmallow flavor.
- Vanilla: Adds warmth and enhances the marshmallow and chocolate flavors.
- Kosher salt: Helps balance the sweetness.
Recipe Variations
- Milk Chocolate S’mores Whoopie Pies: Swap the dark chocolate ganache for milk chocolate for a sweeter, more classic s’mores-inspired flavor.
- Extra-Graham S’mores Whoopie Pies: Sprinkle crushed graham crackers over the marshmallow buttercream before sandwiching the cakes together.
- Peanut Butter S’mores Whoopie Pies: Add a thin layer of creamy peanut butter alongside the chocolate ganache for a chocolate-peanut butter-marshmallow combination.
- Mini S’mores Whoopie Pies: Use a smaller cookie scoop to make bite-sized whoopie pies. Begin checking them early, as smaller cakes will require less baking time.
Pro Tips
- Grind the graham crackers finely, or buy them pre-ground. Finely ground graham cracker crumbs incorporate more evenly into the batter and give the cakes a smoother, more tender texture.
- Don’t overmix the batter! Once the wet and dry ingredients are just combined, stop mixing. Otherwise this can result in a tougher cake when baked.
- Let the batter rest. After mixing the chocolate graham cake batter, let it rest at room temperature for about 20 minutes before scooping and baking. This helps the batter firm up slightly so the cakes hold their shape better in the oven.
- Use a cookie scoop. A cookie scoop makes it much easier to create evenly sized cakes that bake at the same rate. It also makes pairing the cakes together much easier.
- Leave plenty of space between cakes on the baking sheet. The batter will spread as it bakes, so leave at least 2 inches between each one.
- Don’t overbake the cakes, you want the cakes to be soft and springy in the center, not dry.
- Let the cakes cool completely before assembling. Don’t rush the assembly. Warm cakes can soften the buttercream and cause the ganache to slide.
- Let the ganache slightly cool and thicken. The ganache should be soft and spreadable, not warm and runny. If it’s too loose, let it cool longer before assembling. Check out my page about ganache for more information.
- If the marshmallow buttercream feels too soft to pipe, refrigerate it for 10–15 minutes. You want it fluffy but sturdy enough to hold its shape.
- Don’t skip the torch! If you have a kitchen torch, lightly toasting the marshmallow buttercream is one of my favorite ways to make these feel like an actual campfire s’more. Keep the torch moving and use caution. (Especially around the parchment paper, it catches fire quick!)
- Pair the cakes before filling. Lay the cooled cakes out and match them by size before adding the filling. It makes assembly much easier and gives you more evenly shaped whoopie pies.
- Finish the ganache with flaky sea salt. Sprinkle a small amount of flaky sea salt over the ganache immediately before adding the second cake. This adds a delicious salty contrast to the sweet marshmallow filling and chocolate.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Dark Chocolate: You can substitute semisweet chocolate for the dark chocolate in the ganache if you prefer a slightly sweeter chocolate flavor. Milk chocolate can also be used, although the finished ganache will be sweeter.
- Heavy Cream: For the ganache, heavy cream is important for creating the proper consistency, so I recommend using heavy cream rather than substituting milk.
- Graham Cracker Crumbs: If you don’t have pre-made graham cracker crumbs, finely crush whole graham crackers in a food processor. Make sure they’re ground quite finely for the best texture.
- Marshmallow Fluff: Marshmallow creme or marshmallow fluff can be used for the buttercream.
Dietary Substitutions
- Vegetarian: These whoopie pies are vegetarian as written.
- Dairy-Free: A dairy-free version would require dairy-free butter, a suitable dairy-free heavy cream alternative, and dairy-free chocolate. Since these substitutions can affect both the cakes and ganache, the final texture may differ from the original recipe.
Leftovers and Storage
- Refrigerator: Store assembled S’mores Whoopie Pies in an airtight container in the refrigerator for up to 5 days.
- For the best texture, let refrigerated whoopie pies sit at room temperature for about 15–20 minutes before serving. This allows the cakes and fillings to soften slightly.
- Make ahead: The individual chocolate graham cakes can be made ahead of time and then stored in an airtight container for up to 3 days before filling them. Place parchment paper between the cakes so that they don’t stick together. The marshmallow buttercream and chocolate ganache can also be prepared ahead of time and then refrigerated separately until ready to assemble.
- Freezer: For longer storage, I recommend freezing the unfilled chocolate graham cakes rather than the assembled whoopie pies.
- Place the completely cooled cakes in an airtight freezer-safe container, separating layers with parchment paper, and freeze for up to 2 months. Thaw completely before filling and assembling.
- I don’t recommend freezing the fully assembled whoopie pies because the texture of the marshmallow buttercream and ganache may change after freezing and thawing.
But, I Still Have A Few Questions…
What are S’mores Whoopie Pies?
S’mores Whoopie Pies are a twist on the classic whoopie pie made with soft chocolate graham cracker cakes, fluffy marshmallow buttercream, and dark chocolate ganache. They combine the flavors of a traditional s’more in a soft, cakey sandwich dessert.
Can I make the chocolate graham cakes ahead of time?
Yes. The unfilled cakes can be prepared ahead and stored in an airtight container. This makes it easier to break the recipe into separate steps if you’re making them for a party or gathering.
How do I know when the whoopie pie cakes are done?
The cakes should be set and spring back lightly when gently pressed in the center. Start checking around the 10-minute mark so you don’t accidentally overbake them.
Why are my whoopie pie cakes dry?
The most common reason for this is overbaking. Whoopie pie cakes should remain soft and tender, so remove them from the oven once they’re set and spring back lightly in the center.
Why did my whoopie pie cakes spread too much?
Your whoopie pie cakes can spread too much if the butter is too warm, you measure the ingredients inaccurately, or you mix the batter too much. To help the cakes hold their shape, use softened, but not melted butter, measure your ingredients carefully, avoid overmixing, and let the batter rest for about 20 minutes before scooping and baking.
Why should I let the whoopie pie batter rest before baking?
Letting the chocolate graham cake batter rest for about 20 minutes allows it to firm up slightly before scooping. This helps the cakes hold their shape better as they bake, giving you thicker, more uniform whoopie pie cakes rather than cakes that spread too much.
Can I toast the marshmallow buttercream?
Yes! For an extra s’mores-inspired finish, lightly torch the marshmallow buttercream before adding the second cake. The toasted marshmallow flavor is especially delicious with the dark chocolate ganache and graham cracker cakes. Use a kitchen torch carefully, especially around parchment paper that can catch fire quick, and keep the flame moving continuously.
Can I make these without a kitchen torch?
Absolutely. The torch is completely optional. The whoopie pies will still have plenty of s’mores flavor from the chocolate, graham crackers, and marshmallow buttercream.
Can I make the marshmallow buttercream ahead of time?
Yes, the buttercream can be prepared ahead of time and refrigerated. Just let it soften enough to become spreadable before assembling the whoopie pies.
Why is my marshmallow buttercream too soft?
If the buttercream is too soft to pipe or spread, refrigerate it for 10–15 minutes. The butter will firm slightly, making the filling easier to work with.
Can I use marshmallow creme instead of marshmallow fluff?
Yes, you can use marshmallow creme or marshmallow fluff for the marshmallow buttercream.
Can I use milk chocolate for the ganache?
Yes. Milk chocolate will give you a sweeter, milder chocolate flavor. Dark chocolate provides more contrast against the sweet marshmallow buttercream.
How do I know when the ganache is ready to use?
The ganache should be cool enough that it has thickened to a soft, spreadable consistency. If it is warm and runny, it can slide out of the whoopie pies during assembly.
What if my ganache gets too thick?
Let it sit at room temperature for a few minutes and stir it until it becomes spreadable again.
My ganache isn’t fully melted after adding the hot cream. What do I do?
Don’t worry! If you still see small pieces of chocolate, microwave the ganache at 50% power for 10–15 seconds, then stir well. Continue heating in short intervals and stirring between each one until the chocolate melts completely and the ganache turns smooth and well combined. Be careful not to overheat the chocolate.
Can I make mini S’mores Whoopie Pies?
Yes. Use a smaller cookie scoop and reduce the baking time. Begin checking the cakes early since smaller portions will bake more quickly.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
S’mores Whoopie Pies
Ingredients
Chocolate Graham Cakes
- ½ cup unsalted butter softened
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- ¾ cup graham cracker crumbs finely ground
- 1 cup all-purpose flour
- ¼ cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Dark Chocolate Ganache
- 1½ cups dark chocolate chips or finely chopped dark chocolate about 9 oz
- ½ cup heavy cream
Marshmallow Buttercream
- 6 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 cup marshmallow fluff or marshmallow creme
- ½ teaspoon vanilla extract or vanilla bean paste
- Pinch of kosher salt
For Finishing
- Flaky sea salt
Instructions
Make the Chocolate Graham Cakes
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the graham cracker crumbs, flour, Dutch-process cocoa powder, baking powder, baking soda, and kosher salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and dark brown sugar together until light and fluffy, about 2–3 minutes.
- Scrape down the bowl and add the eggs one at a time, mixing well after each addition. Add the vanilla extract and heavy cream and mix just until incorporated.
- Add the dry ingredients to the wet ingredients. Mix on low speed just until the batter comes together and no dry streaks remain. Do not overmix.
- Let the batter rest at room temperature for about 20 minutes. This allows the batter to firm up slightly, which helps the cakes hold their shape better while baking.
- Using a medium cookie scoop, scoop the batter onto the prepared baking sheets, leaving at least 2 inches between each portion. Gently smooth the tops if needed.
- Bake for 10–12 minutes, or until the cakes are set and spring back lightly when gently pressed in the center. Do not overbake.
- Allow the cakes to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Dark Chocolate Ganache
- Place the chopped dark chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until steaming and just beginning to simmer. Do not let it boil vigorously.
- Pour the hot cream over the chocolate and let sit undisturbed for 5 minutes.
- Stir until the chocolate is completely melted and the ganache is smooth.
- Set aside at room temperature to cool and thicken to a soft, spreadable consistency. If it becomes too firm, let it sit at room temperature for a few minutes and stir before using.
Make the Marshmallow Buttercream
- Beat the softened butter until smooth and creamy, about 1–2 minutes.
- Add the powdered sugar, vanilla, and pinch of salt. Beat until smooth.
- Add the marshmallow creme and beat on medium speed for 2–3 minutes, until fluffy and well combined.
- If the buttercream feels too soft to pipe or spread, refrigerate it for 10–15 minutes before assembling.
Assemble the S’mores Whoopie Pies
- Pair the cooled chocolate graham cakes by size.
- Transfer the marshmallow buttercream to a piping bag fitted with a round tip, or use a spoon or small offset spatula.
- Pipe or spread a generous layer of marshmallow buttercream onto the flat side of half of the cakes.
- Spread a layer of thickened chocolate ganache onto the flat side of the remaining cakes.
- Sprinkle the ganache with a small amount of flaky sea salt, if desired.
- Optional: Lightly torch the exposed marshmallow buttercream with a kitchen torch until lightly golden and toasted. Keep the torch moving continuously and use caution (especially with the parchment paper that can catch fire easily).
- Gently press one marshmallow-covered cake together with one ganache-covered cake to create a sandwich.
- Serve immediately or allow the assembled whoopie pies to sit for several minutes so the filling can set slightly.
S’mores Whoopie Pies | chocolate whoopie pie recipe | s’mores whoopie pie recipe | chocolate whoopie pies | homemade whoopie pies | s’mores dessert | s’mores dessert recipe | summer dessert recipe | chocolate marshmallow dessert | chocolate graham cracker dessert | marshmallow buttercream | chocolate ganache dessert | easy summer desserts | summer party desserts | homemade s’mores dessert | chocolate graham whoopie pies | s’mores recipes | easy s’mores dessert | whoopie pie recipe
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.