Smores Whoopie Pies for 12 Servings

Instructions:

1. Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper. Note: This ensures the bottom of the cakes don't scorch before the centers are set.
2. Whisk together the flour, graham crumbs, cocoa powder, baking soda, and salt in a medium bowl until no lumps remain.
3. Cream the softened butter and brown sugar in a stand mixer on medium high speed for 3 minutes until the mixture looks pale and fluffy.
4. Add the egg and vanilla extract, beating well and scraping down the sides of the bowl to ensure a smooth emulsion.
5. Reduce the mixer speed to low and add the dry ingredients in three parts, alternating with the buttermilk in two parts. Note: Start and end with the dry ingredients to prevent the batter from curdling.
6. Scoop rounded tablespoons of batter onto the prepared sheets, spacing them 5cm apart to allow for spreading.
7. Bake for 10 to 12 minutes until the tops spring back when lightly touched and the edges are set.
8. Let the cakes cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. Note: Filling a warm cake will result in a melted, sticky mess.
9. Whip the marshmallow fluff and softened butter together for the filling, then gradually add the confectioners' sugar until a stiff, pipeable peak forms.
10. Heat the heavy cream until steaming, pour over the chocolate chips, and whisk until the ganache is glossy and velvety.
11. Pipe a generous swirl of marshmallow filling onto the flat side of half the cakes, top with the remaining cakes, and drizzle with the warm chocolate ganache.