What’s black and white…
And smothered in gooey marshmallow fluff?
S’mores Whoopie Pies!
A few weeks ago, my first attempt at s’mores whoopie pies went terribly awry. So terribly awry that I won’t even post a photo. Let’s just say they looked more like whoopie pancakes than pies. I wanted to give the experiment another go for Sunday’s Oscars party.
If it didn’t work, I had a backup: Secret Peanut Butter Cookies.
But I really wanted it to work!
The whoopie pies were perfect to represent the black-and-white theme of The Artist. Luckily, my second try was a big, fat (literally) success. And, as it turns out, I picked a great dessert for the night; The Artist won Best Picture!
The whoopie pies definitely won Best Dressed.
And best taste.
But they are chocolate, after all. So really, it was no competition.
S’mores Whoopie Pies
(makes 12 circles)
Categorized here: Cookies and Bars.
- 1/4 cup milk of choice
- scant 1 tsp vinegar
- 1/2 cup whole-wheat pastry flour (or white flour)
- 1/4 tsp baking soda
- 1 tsp baking powder
- just over 1/8 tsp salt
- 1/4 cup evaporated cane juice (or white sugar)
- 1 1/2 tablespoons applesauce
- 1 tablespoon water
- 1 1/2 tablespoons oil (coconut or canola/veg)
- 1/4 tsp pure vanilla extract
Preheat oven to 375 F. Mix vinegar into milk, and set aside. In a separate bowl, combine dry ingredients and mix very well. Then put all the other liquid ingredients into the vinegar mixture and stir. Pour wet into dry, and stir to combine. Drop tiny circles (a little over the size of a silver dollar) onto 1 or 2 cookie trays. (Or, if you have a whoopie pie maker, you can use that! I don’t have one.) Bake around 8 minutes.
Marshmallow Cream:
If you don’t want to use this recipe, or if you can’t find marshmallow flavoring, you can use Ricemellow Cream or Smuckers marshmallow fluff instead. Both are vegan.)
- 2/3 cup Mori-Nu silken-firm tofu (140 g) (I’m sure soft-silken would work too!)
- 6 tablespoons coconut butter or raw cashew butter
- scant 1/8th tsp salt
- 8-10 drops marshmallow flavoring (like this one)
- 1/2 tsp pure vanilla extract
- sweetener to taste (stevia, agave, sugar, etc.)
Blend everything in a blender, food processor, or Magic Bullet cup. This frosting is thicker when cold, so it’s a good idea to make it up ahead of time. But don’t frost the whoopie pies until just before serving (or frost them and then store in the fridge).
**For a soy-free frosting, add the vanilla and marshmallow extracts to the following recipe (and sub the pb for coconut butter or raw cashew butter): Soy-Free Option.
And, of course, the chocolate…
I used my favorite chocolate recipe: Hot Chocolate Butter.
If you prefer, feel free to use your favorite hot fudge sauce, chocolate frosting, or melted chocolate chips. Just be sure to add chocolate in some form. This recipe (well, any recipe!) is nothing without chocolate 
.
Question of the Day:
What whoopie pie flavors would you like to see?
Now that I have a successful base recipe, I’m excited to experiment with new flavors: What about red velvet, or chocolate chip cookie dough, or cinnamon roll pies…
Or maybe whoopie pies from my Pumpkin Cream Cheese Bars.
Full-Flavored Life says
Yum!! These look so good!
Paula says
You bad fooling me like that! 🙂
arshya says
HI!! these look SSOOO delicious and I’m making these for a school project and selling them at school! I just wanted to know how long these can stay?
Sabrina says
cannot stress enough how popular these have made me 😀 thank you katie
Kristen says
Can you recommend one of your chocolate cake or cupcake recipes to use as the batter for “regular” chocolate cake/white filling whoopie pies? I would love to make chocolate whoopie pies with your marshmallow filling. Thanks! Love your work 🙂
Chocolate Covered Katie says
Hi! Sorry, I’m not sure. I’ve never tried. Maybe the chocolate mayonnaise cupcakes?
Anonymous says
katie , marshmellow fluff is not vegan- it contains egg whites , please make sure before you tell us that it is vegan, some people come here because they are alergic to eggs and actually trust your word , maybe you should edit your post. <3
Chocolate-Covered Katie says
Hi anon,
The brands I recommended are indeed egg-white–free :).
Jessica says
I always wondered why you italicized “raw” in raw cashew butter. I don’t know why! The answer is quite obvious. Anyways. This looks even more delicious than smores. Next camping trip, skipping the marshmallows and buying some tofu! 🙂
Chocolate-Covered Katie says
Hi Jessica,
There’s raw cashew butter and there’s also roasted… Usually most stores will only carry the roasted one. But Artisana makes one that hasn’t been roasted, and it has a completely different taste. Sorry for the confusion!
Alexis says
Salted Carmel and chocolate cookies! Yum! I LOVE your website! Thanks!
Alexis says
(And please respond soon!!!)
Tricia says
For the whoppie pies what an you substitute for the tofu?
Maddie says
Hi Katie! I just made this recipe and they’re delicious! However, the cookie batter part was runny like cake batter and they didn’t rise at all when cooked. They were whoopie pancakes too! I followed the recipe exactly; do you have any idea what could have gone wrong? Thanks in advance!
Chocolate Covered Katie says
Hi Maddie,
Can you read through the “Recipe FAQ” page at the top of the blog? And report back… if none of the troubleshooting answers what happened, be sure to reply back with more specifics about the ingredients you used and hopefully I can help figure out what happened.