Boston Cream Whoopie Pies

From the light vanilla cake to the pastry cream to the chocolate ganache, these Boston cream whoopie pies have every element of a traditional Boston cream pie! The whoopie pies are made with a simple cake batter piped into perfect rounds and baked up into light & fluffy mini cakes. A silky ganache is spread on the tops and the paired cakes are sandwiched with a smooth, sweet pastry cream. So they're basically the cutest mini Boston cream pies ever 🙂

For more bite-sized recipes, try Mini Chocolate Chip Cookies, Mini Blueberry Galettes, Mini Red Velvet Whoopie Pies, and Small Batch Mini Croissants.

Ingredient Notes

• All-Purpose Flour: It's important to use high-quality, unbleached all-purpose flour.
• Leaveners: You'll need both baking powder and baking soda.
• Butter: You'll need 5 tablespoons of room temperature unsalted butter.
• Sugars: You'll need both granulated and light brown sugar.
• Egg: Only one is needed for this recipe.
• Buttermilk: Buttermilk provides the best flavor, but you can substitute with whole milk if necessary.
• Heavy Cream: For the ganache, you'll need a little bit of heavy cream. 
• Chocolate: You can use semi-sweet or bittersweet chocolate for the ganache.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this Boston cream whoopie pie recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Mix and beat. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl with an electric mixer, beat the butter and sugars together for 2-3 minutes.

STEP 2: Add egg and vanilla. Mix in the egg and vanilla until fully combined.

STEP 3: Alternate wet and dry. In two additions, alternate folding in the dry ingredients and buttermilk with a rubber spatula.

STEP 4: Pipe. Transfer the batter to a piping bag with a large round piping tip (I used Ateco 808). Place your template under a piece of parchment paper on a baking sheet and pipe perpendicular to fill each circle.

STEP 5: Bake. Bake the whoopie pies for about 10 minutes or until just barely golden on the edges. Allow to cool completely before assembling.

STEP 6: Spread the chocolate. Pair the whoopie pies up, then spread the chocolate ganache on the top ones. Allow to set for a few minutes.

STEP 7: Assemble the whoopie pies. Spread the pastry cream on the bottom ones and gently sandwich with the tops.

Expert Baking Tips

• I recommend making the pastry cream the day before assembling so it can chill in the fridge overnight.
• Chill leftover whoopie pies in the fridge.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x