The original recipe called for graham flour. I did not have any so I ground up graham crackers with a food processor. I assumed these would be like the pumpkin whoopie pies I made before where the dough would hold its shape. Well, not so much with these. My first attempt ended up like this...
I assume this happened because I used the ground up graham crackers. So beware, it tastes fine not using the graham flour, but your whoopie pies might be a touch on the flat side.
Other than that the whoopie pies were a hit at the tailgate. On top of that we had awesome smoked ribs...
Great redneck cold-tub with an enthusiastic puppy dog...
And we won! GO GATORS!!
Graham Cracker Whoopie Pie:
1 1/2 c. graham flour
3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt 1/4 c. unsalted butter, room temperature
4 Tbsp. vegetable shortening
1 c. dark brown sugar, packed
1/2 c. buttermilk
2 Tbsp. milk
1 tsp. baking soda
1 tsp. white vinegar
1 tsp. vanilla extract
1/2 c. unsalted butter, room temperature
1 c. powered sugar
3.75 oz marshmallow fluff (half of a jar)
1 tsp. vanilla extract
3.5 oz. semi-sweet chocolate, finely chopped
1/4 c. heavy cream
1 tsp. light corn syrup
crushed graham crackers
Graham Cracker Whoopie Pies:
1. Preheat oven to 375 F. Line baking sheet with wax paper.
2. Mix graham and all purpose flour, baking powder, and salt together in a medium bowl. Set aside.
3. Cream the butter, shortening, and brown sugar until light and fluffy.
4. Add eggs and buttermilk, beating until incorporated.
5. In a small cup, whisk together milk, baking soda, white vinegar, and vanilla.
6. Add flour and milk mixture to butter mixture, starting and ending with half of the flour mixture, then milk mixture and then the remainder of the flour mixture. Mix until completely combined.
7. Scoop about a tablespoon of the dough onto baking sheet, 1 to 2 inches apart.
8. Bake for about 9 minutes until a toothpick inserted in the center comes out clean.
9. Let cool on the baking sheet for about 5 minutes, then transfer them to wire racks to cool completely.
10. Beat butter until smooth.
11. Add powdered sugar and mix until combined.
12. Add marshmallow fluff and vanilla and beat until light and fluffy.
13. Place chocolate and heavy cream in small sauce pan over medium heat. Stir until melted.
14. Let stand for about 1 minute, then add the corn syrup.
15. Set the mixture aside to thicken slightly, about 10 minutes.
16. Once the whoopie pies have cooled completely, pair them up by size.
17. Flip one over and cover with marshmallow filling.
18. Place another on top, then top with chocolate and sprinkle with crushed graham crackers.
19. Stuff face!
Might also enjoy:
|Chocolate Thumbprint Cookies|
with Ganache Filling
|Peanut Butter Cup Cookies|