Double Chocolate S’mores Whoopie Pie

S'mores Whoopie Pies
Stephanie Wise
  • Yield: 15 to 18 pieces


Marshmallow Fluff
3 egg whites
2/3cup plus 2 tablespoons granulated sugar
3/4cup light corn syrup
1/3cup water
1teaspoon vanilla
Whoopie Pies
1box Betty Crocker Super Moist milk chocolate cake mix
3/4cup water
1/2cup vegetable oil
3 eggs
1box (4-serving size) chocolate instant pudding mix
1 container Hershey's s'mores frosting


Marshmallow Fluff:

  1. In bowl of a stand mixer, beat egg whites at medium speed until light and frothy. Add 2 tablespoons sugar and beat until soft peaks form. Meanwhile, combine corn syrup, water and remaining sugar in a medium saucepan over medium heat. Bring to a boil. Heat mixture to 240F, stirring occasionally. Remove from heat.
  2. With stand mixer on low speed, slowly add syrup mixture to egg white mixture. Increase to high speed and beat 7 minutes. Add vanilla and beat another 2 minutes, or until fluffy. Transfer to a clean bowl and set aside to cool.

Whoopie Pies:

  1. Heat oven to 350F. Line two baking sheets with parchment paper or silicone baking mats. In bowl of a stand mixer, combine cake mix, water, oil, eggs and pudding mix; stir on low speed until just combined. Increase to high speed and beat 1 minute.
  2. Use a 1½-inch cookie scoop to scoop batter into 30 circles on baking sheets, about 1 to 2 inches apart. Bake until set, about 10 minutes (do not overbake). Cool 2 minutes on baking sheets, then transfer carefully to a cooling rack to cool completely.
  3. Pipe frosting on flat side of one cookie; pipe marshmallow fluff on the flat side of second cookie. Sandwich together and dip one edge in graham cracker crumbs.

This recipe originally appeared as Double Chocolate S’mores Whoopie Pies on