How to make whoopie pies:

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.

What is boston cream pie?

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!

Boston cream filling:

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.

How to make pastry cream:

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)!

Boston Cream Whoopie Pies

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

Scale

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:

Get the ingredients in this pastry cream filling recipe.

For the chocolate ganache:

56g heavy cream
56g (2oz) chocolate

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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