Honestly, they don’t really even taste like a s’more. They don’t really even remind me of a s’more when I’m eating them…so I’ll just say that they were “s’more inspired” and be ok with it. Maybe I should change the name? Something like, “Better than a s’more whoopie pies?” I probably could have piped the batter on to the cookie sheet for more perfect, round cookies – but again, after I tasted them I didn’t care what they looked like. Have I said that already?
Please make them. I’m begging you.
These really are pretty easy – no harder than making cookies. The buttercream is straightforward and goes together quickly. You can use store-bought graham cracker crumbs or make your own in your food processor (or bang the heck out of them with your rolling pin – that works too.) I piped the frosting inside the cookies, but once I smooshed the top of the cookie on you couldn’t really tell. Then, I rolled the edges of the frosting in my leftover crumbs in a last-ditch effort to pretty them up.
I imagine that you could fill these with any flavor buttercream you are craving – strawberry would be fantastic, as would mint, chocolate, or peanut butter.
Give ‘em a go. Enjoy, and let me know what you think!
3 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1 and 1/4 teaspoon baking powder
1 and 1/4 teaspoon baking soda
3/4 cup plus 3 Tablespoons DARK unsweetened cocoa powder (I used Hershey’s Special Dark)
2 teaspoons instant espresso powder (or instant coffee granules)
4 ounces brewed, hot coffee
4 ounces hot water
1 and 1/4 cups plus 2 Tablespoons packed brown sugar
6 ounces canola (or vegetable) oil
1 large egg at room temperature
1 teaspoon vanilla extract
4 ounces buttermilk at room temperature
Preheat oven to 350 degrees F. Prepare baking sheets with silpat mats and set aside. Sift together flour, salt, baking powder and baking soda. Whisk together and set aside.
In a large bowl, whisk together cocoa powder and espresso powder. Add the hot coffee and hot water and whisk until powders are completely dissolved. In another bowl (or measuring cup) stir together brown sugar and oil until well combined, then add it to the cocoa mixture and whisk together. Add the egg, vanilla and buttermilk to the cocoa mixture and whisk until smooth.
Using a large spatula, gently fold the dry ingredients into the cocoa mixture, scraping the sides and bottom of the bowl as you fold. Use a one-tablespoon capacity ice cream scoop to drop rounded tablespoons of dough onto the cookie sheets, about 1 inch apart. Bake, rotating halfway through, for 10 to 15 minutes until the cookies are just starting to crack on top. A cake tester should come out clean.
Let the cookies cool for 5 minutes, then move to a wire rack to cool completely. Repeat wit the remaining dough.
Cream Cheese Graham Cracker Buttercream
Yield: Approximately 5 cups
8 oz cream cheese
1/2 cup unsalted butter, softened (1 stick)
4 cups confectioners/powdered sugar
3/4 cup graham cracker crumbs
1 teaspoon vanilla
3 Tablespoons whipping cream or milk
In the bowl of a stand mixer, cream together butter and cream cheese until smooth, light and fluffy. Add powdered sugar and pulse to combine. Add whipping cream and vanilla and beat until well combined and smooth. Stir in graham cracker crumbs until well distributed.
To assemble whoopie-pies:
Pair up similar sized cookies. Pipe or spread frosting on to half of the cookies, then sandwich them together, pressing slightly to bring frosting to the edge of the cookies. Cover with plastic wrap and refrigerate for 30 minutes before serving.