Name: Boston Cream Whoopie Pies
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 14 whoopie cakes
Cuisine: American

From the Cook

1/4

Boston Cream Whoopie Pies

atsloanestable.com

Instructions

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Instructions

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.

In a small saucepan, place the milk over low-medium heat and bring to a simmer or about 190 degrees F (85 degrees C).

Meanwhile, in a medium bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until pale in color and the mixture flows off of the whisk.

Once the milk has reached a simmer, slowly pour half of it into the egg-sugar mixture while simultaneously whisking to temper the eggs. Pour everything back into the saucepan and place over medium heat. Use a rubber spatula to mix constantly as it thickens.

Once the pastry cream is thick and a few big bubbles come to the surface, continue whisking for one more minute, then remove the pan from heat.

Immediately add the butter and vanilla, and use an immersion blender (or rubber spatula) to combine. Pour the pastry cream through a fine mesh sieve into a small bowl to ensure it’s perfectly smooth.

Press plastic wrap up against the surface of the pastry cream to prevent a skin from forming, and place in the fridge to chill overnight or until ready to use.

In a medium bowl, heat the heavy cream in the microwave for about 30 seconds.

Stir in the chocolate until fully melted.

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.

Placeholder Step 16

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Tips & Tricks (5)

Pipe with Precision 🎯
Use a piping bag with a round tip and consistent pressure to create uniformly-sized cake rounds, ensuring even baking and perfect sandwich pairing of the whoopie pies.
Chill Your Pastry Cream ❄️
Refrigerate the pastry cream for at least 2 hours before assembling to achieve a thick, spreadable consistency that won't ooze out when sandwiching the cakes.
Temper Your Ganache 🍫
Cool the chocolate ganache to 85-90°F before spreading on the cake tops for a smooth, glossy finish that sets properly without cracking or sliding off.
Room Temperature Ingredients Matter 🥚
Let eggs, buttermilk, and butter reach room temperature before mixing to ensure proper emulsification and create a lighter, fluffier cake crumb.
Don't Overbake the Cakes ⏱️
Remove whoopie pies from the oven when a toothpick comes out with just a few moist crumbs (not perfectly clean) for tender, moist mini cakes that won't dry out during assembly and storage.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.