As I was sitting here trying to figure out how to describe the most perfect whoopie pie invention and possibly the greatest thing I’ve ever made (more on that later), I was perusing through all my previous s’more posts. I started thinking about how I could take my s’more obsession to the next level (aka: the $$money making level$$) and thought, what if I started a s’mores-only bakery? S’mores cupcakes. S’mores whoopie pies. S’mores cookies. S’mores milkshakes.

I thought: I could even call it S’melanie!

S’melanie? Smellanie. WHY WOULD ANYONE GO TO A BAKERY WITH THE NAME SMELLY MELANIE???

And this is why I’ll stick to baking in my own kitchen. Though if you can think of a better name for my s’bakery, call me

On to those whoopie pies..

The key to success with these guys is a simple  equation:

Spot-on graham cracker-flavored cakes + seven-minute marshmallow frosting + plain old Hershey’s chocolate + some time in the fridge = a s’more that has disguised itself as a whoopie pie

I almost didn’t want to reveal the filling secret in case S’melanie ever gets up and running…but I think we can agree chances are slim. So here we go.

First, make graham cracker whoopie cakes (recipe below). While they are cooling, make this seven-minute marshmallow frosting. Allow it to cool completely, and put it in one side of a pastry bag (or just use a large Ziploc with a corner cut off). Fill the other side of the bag with melted & cooled milk chocolate Hersey’s bars (3 or 4 should be plenty). When you squeeze the bag onto the whoopie cake you get this beautiful marshmallow-chocolate swirl.

AND THEN. Sandwich the pies. Stick them in the fridge over night (or for a few hours). Take them out of the fridge about 30 minutes before you want to serve/eat them.

Do you know what happens??

The chocolate hardens into a shell around the marshmallow, giving you the little bit of chocolate crunch you’re used to in a regular s’more, but without all the oozing/loss of marshmallow out the sides. Genius. Pers’mection. Gimme S’MORE!

Graham Cracker Whoopie Pie Cakes (adapted from Whoopie Pies by Sarah Billingsley and Amy Treadwell)

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1 cup brown sugar (you can use dark or light)
• 3/4 cup all purpose flour
• 1 1/2 cups finely-ground graham cracker crumbs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup + 2 tablespoons milk (I used soy)
• 1 teaspoon baking soda
• 1 teaspoon vinegar
• 1 teaspoon vanilla