Source: What Megan's Making
S'mores Whoopie Pies
from The Capitol Baker
1 1/2 cup whole wheat flour
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
4 Tbsp unsalted butter at room temperature
4 Tbsp vegetable shortening
1 cup packed dark brown sugar
2 large eggs
1/2 cup buttermilk
2 Tbsp milk
1/2 tsp vanilla extract
1 tsp baking soda
1 tsp white vinegar
1 tsp vanilla extract
Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
In a medium bowl, stir together both flours, baking powder, cinnamon, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, shortening, and brown sugar until light and creamy, about 3 minutes. Add the eggs, buttermilk, and vanilla and beat until combined.
In a separate bowl, combine the milk, baking soda, and vinegar. Add this mixture slowly to the batter along with the flour mixture and beat on low speed until completely combined.
Using a spoon, drop about 1 Tbsp of batter (for larger sized whoopie pies - I used less batter per cookie) onto the baking sheet and repeat, spacing them at least 2 inches apart.
Bake for about 9-10 minutes until the cakes begin to brown. Remove from the oven and let the cakes cool on the baking sheet for 3-5 min before transferring them to a rack to cool completely. They are likely to break if you try and move them when they are too warm.
1 jar of marshmallow fluff (7.5 oz.)
1 1/4 cup vegetable shortening
1 cup powdered sugar
1 Tbsp vanilla extract
In the bowl of a stand mixer fitted with the paddle attachment beat together the marshmallow fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes.
Reduce the mixer speed to low, add the powdered sugar and vanilla, and beat until incorporated. Increase speed to medium and beat until fluffy.
12 oz milk chocolate chips
3/4 cup heavy whipping cream
Place the chocolate in a large, heat proof bowl. Heat the cream in a saucepan over medium heat just until it bubbles. Pour the heated cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is just melted. Stir with a whisk until smooth.
Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You can also speed up the process by refrigerating for about 30 minutes, stirring every 10 minutes, until it is firm enough to spread.
Pair up your cakes with those of similar size and turn them over.Spread the marshmallow cream onto one cake and the chocolate ganache on the other and repeat until all paired cakes are covered.