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boston cream whoopie pies in white bowl

Boston Cream Whoopie Pies

  • Author: Sloane
  • 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


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!



For the whoopie pies:

  • 300g all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 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:

For the chocolate ganache:

  • 56g heavy cream
  • 56g (2oz) chocolate


For the whoopie pies:

  1. Preheat the oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment paper.
  2. On another piece of parchment paper, trace 2" circles spaced about 2" apart.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl with an electric mixer, beat the butter and sugars together for 2-3 minutes.
  5. Mix in the egg and vanilla until fully combined.
  6. In two additions, alternate folding in the dry ingredients and buttermilk with a rubber spatula.
  7.  Transfer the batter to a piping bag with a large round piping tip (I used Ateco 808).
  8. Place your template under a piece of parchment paper on a baking sheet and pipe perpendicular to fill each circle.
  9. Bake the whoopie pies for about 10 minutes or until just barely golden on the edges.
  10. Allow to cool completely before assembling.

For the pastry cream:

  1. Follow the instructions in this pastry cream filling recipe.

For the chocolate ganache:

  1. In a medium bowl, heat the heavy cream in the microwave for about 30 seconds.
  2. Stir in the chocolate until fully melted.

For assembly:

  1. Pair the whoopie pies up, then spread the chocolate ganache on the top ones. Allow to set for a few minutes.
  2. Spread the pastry cream on the bottom ones and gently sandwich with the tops.


  • 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.


  • 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