These boston cream whoopie pies have every element of traditional boston cream pie, including vanilla pastry cream and rich chocolate ganache!
Jump to:
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 🙂
Ingredients
- 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.
FAQ
Whoopie pies are not as complicated to make from scratch as you would think! It's a simple cake batter that's piped onto a parchment lined baking sheet. For equally sized whoopie pies, make your own template by tracing 2" circles onto a piece of parchment paper.
Traditional boston cream pie is a two-layer light vanilla cake with a pastry cream filling and topped with chocolate ganache. These whoopie pies have every element of a traditional boston cream pie!
The filling of a boston cream pie is a smooth, sweet pastry cream. It's made with basic ingredients, including whole milk, egg yolks, granulated sugar, cornstarch, butter, and vanilla.
Pastry cream is surprisingly simple to make. It involves whisking egg yolks with sugar and cornstarch, then tempering the mixture with simmering whole milk. The mixture is then transferred back to the stove and heated until thick, then butter and vanilla are stirred in. It's best to make the pastry cream the day before you need it, so it can chill in the fridge overnight. Read all about how to make my master pastry cream filling recipe here.
- Electric mixer: Use either a hand-held mixer or a stand mixer to make the whoopie pie batter.
- Piping bag & tip: You'll need a large piping bag and round piping tip (like Ateco 808) to pipe the whoopie pie batter.
- Kitchen scale: You'll need a kitchen scale to weigh all of your ingredients (read why below)!
Other cake recipes you'll love
How to accurately measure ingredients for baking
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. 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), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If you would like to convert the recipe to volume measurements, this is the best conversion chart. If you chose to do this, I cannot promise a good result as I do not test my recipes with this method.
Trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Print📖 Recipe
Boston Cream Whoopie Pies
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 14 whoopie pies 1x
- Category: Cake
- Method: Baking
- Cuisine: American
Description
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!
Ingredients
For the whoopie pies:
- 300g all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 70g unsalted butter (room temp)
- 100g granulated sugar
- 100g brown sugar
- 1 egg (room temp)
- 1 teaspoon vanilla
- 227g buttermilk (room temp)
For the pastry cream:
- Get the ingredients in this pastry cream filling recipe.
For the chocolate ganache:
- 56g heavy cream
- 56g (2oz) chocolate
Instructions
For the whoopie pies:
- Preheat the oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment paper.
- On another piece of parchment paper, trace 2" circles spaced about 2" apart.
- 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.
- Mix in the egg and vanilla until fully combined.
- In two additions, alternate folding in the dry ingredients and buttermilk with a rubber spatula.
- 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.
- Bake the whoopie pies for about 10 minutes or until just barely golden on the edges.
- Allow to cool completely before assembling.
For the pastry cream:
- Follow the instructions in this pastry cream filling recipe.
For the chocolate ganache:
- In a medium bowl, heat the heavy cream in the microwave for about 30 seconds.
- Stir in the chocolate until fully melted.
For assembly:
- Pair the whoopie pies up, then spread the chocolate ganache on the top ones. Allow to set for a few minutes.
- Spread the pastry cream on the bottom ones and gently sandwich with the tops.
Notes
- 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.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 288
- Sugar: 25.6 g
- Sodium: 164.8 mg
- Fat: 10.7 g
- Carbohydrates: 43.9 g
- Protein: 5 g
- Cholesterol: 87.7 mg
Keywords: boston cream whoopie pies, mini whoopie pies, mini boston cream pie, vanilla whoopie pies, pastry cream filling recipe
Steph says
hi, i always have trouble using a pastry bag, can i use a cookie scoop to portion the batter onto the baking tray? i do that when making regular whoopie pies. thanks!
Charlene says
Hi! This Boston Crème - the works… looks delicious!
I’m wondering if you have a Sugar Free recipe for diabetics who have a sweet tooth for Boston Crème…
Thank You
Sloane says
Hi Charlene, I'm sorry but I do not have any sugar free dessert recipes. I hope you'll get to try out some of my savory baked goods!