Thank you Argo Corn Starch for sponsoring this recipe for Boston Cream Whoopie Pies. Celebrate sweet moments together with Argo!
Boston cream pie is a family favorite on birthdays around here, but sometimes individual desserts are a better idea.
These Boston cream whoopie pies are a delicious handheld dessert. Because they’re so special I think they’d make a great edible gift for sharing with family and friends on birthdays, holidays, or just a way to say I love you or I’m thinking of you.
What is Boston cream pie?
Boston cream pie is actually not a pie, but a yellow cake with vanilla pastry cream in the middle and topped with chocolate ganache. We’re giving it a fun twist by turning it into the best whoopie pies!
Why do they call it Boston cream pie?
The original recipe was developed at the Parker House Hotel in Boston when cakes and pies were cooked in the same pans, so the words were used interchangeably. For all intents and purposes, it is a cake.
Is a whoopie pie a cookie or a cake?
Now we’re really mixing our names up! Whoopie pies are little cakes baked like cookies and sandwiched together with some type of filling. You could call them either cakes or cookies, but I like to think of this recipe as a cookie.
So what is a Boston Cream Whoopie Pie?
A Boston cream whoopie pie is two yellow cake-like cookies sandwiched together with pastry cream and topped with a rich chocolate ganache.
The cookies are simple to make and I created an easier version of the ganache I use in my Boston cream pie recipe.
If you haven’t made pastry cream before, you’re basically heating the ingredients until they thicken. I used Argo Corn Starch to thicken my pastry cream. It dissolves easily and is flavorless, so you’ll end up with a smooth cream lightly flavored with vanilla.
I recommend using homemade vanilla extract so you can get all those beautiful little vanilla beans in there, but a good quality store-bought one would work as well.
How to make Boston cream whoopie pies
Whoopie pie cookie ingredients
- Flour
- Baking powder
- Baking soda
- Salt
- Butter
- Sugar
- Buttermilk
- Egg
- Vanilla
How to make whoopie pie cookies
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
- In the bowl of a stand mixer, beat together butter and sugar until creamy.
- Add the egg and vanilla and beat until incorporated.
- Alternate adding the buttermilk and flour mixture in about three parts each.
- Pipe or spoon 2 inch rounds onto a baking sheet lined with parchment or a silicone baking mat. Bake 13-15 minutes at 350ºF.
- Let cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Pastry cream (whoopie pie filling) ingredients
- Sugar
- Argo Corn starch
- Salt
- Milk
- Egg yolks
- Vanilla
How to make whoopie pie cream filling
- Whisk sugar, Argo corn starch, and salt together in a 2 quart saucepan.
- In a glass measuring cup, whisk together milk and egg yolks.
- Slowly whisk the milk mixture into the sugar mixture.
- Cook over medium heat, stirring constantly, until boiling. Let boil 1 minute.
- Remove from the heat and add the vanilla. Let cool slightly before transferring to a bowl, pressing plastic wrap against the top of the cream and refrigerating until completely cold, at least 2 hours.
Chocolate ganache ingredients
- Heavy cream
- Semisweet chocolate
How to make the chocolate ganache
- Bring heavy cream to a boil in a small saucepan over medium heat.
- Remove from the heat and add the chocolate. Stir until completely melted.
- Let cool 10 minutes before using to top your whoopie pies.
How to assemble Boston cream whoopie pies
Spread about 2 tablespoons of pastry cream onto the bottom of one of the cookies. Gently press the bottom of a second cookie on top to create a sandwich.
Spoon ganache onto the top of one half of the whoopie pie, spreading it towards the edges.
Top tips and questions
Do I need to refrigerate Boston cream whoopie pies?
Yes, because of the pastry cream filling, I recommend refrigerating your whoopie pies in an airtight container. For the same reason, I do not recommend freezing this recipe because the pastry cream won’t hold up.
How to make even whoopie pies
I recommend making mini whoopie pies. Because of the cream filling, they can get a little messy if you’re trying to make them too big.
I placed my cake batter in a pastry bag (you could also use a plastic food storage bag) and snipped the end off. Then I piped the batter into 2 inch rounds on a baking sheet lined with a silicone baking mat (you could also use parchment).
Be sure to keep the cakes about 2 inches apart because they will spread a bit in the oven.
Can I use chocolate chips to make the ganache?
As you can see in the photo above, I like to use baking chocolate to make ganache because some chocolate chips can contain stabilizers to help them hold their shape. It isn’t a huge deal, and you could definitely use chocolate chips for creating your chocolate ganache.
What if I have leftover filling or chocolate topping?
It can be difficult to estimate the correct amount of filling or chocolate topping to use on the whoopie pies. There should be plenty of each, but if you have leftovers both would be delicious with crepes, fruit, or make a quick trifle with brownies.
Tips for customizing
- Make these gluten-free by using a gluten-free whoopie pie cake recipe (no need to change anything else since the Argo cornstarch keeps the cream gluten-free and the chocolate is naturally gluten-free!)
- Add a couple of fresh strawberry slices on top of the cream before sandwiching
- Stir a bit of sweetened shredded coconut into the cream before using as a filling
- Melt white chocolate and pipe it on top of the ganache to create beautiful designs or hand lettering
More cookie recipes
- Homemade Milano Cookies
- Spicy Pistachio and Chocolate Shortbread Cookies
- Summer Squash Oatmeal Cookies with Cinnamon Frosting
- Whole Wheat Chocolate Fudge Cookies
- Chocolate Chocolate Chip Sandwich Cookies with Cinnamon Buttercream
Boston Cream Whoopie Pies
Ingredients
Whoopie Pie Cookies
- 2 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- ½ cup butter, softened
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
Vanilla Pastry Cream
- ⅓ cup granulated sugar
- 2 tablespoons Argo cornstarch
- ⅛ teaspoon salt
- 1 ½ cups milk
- 2 egg yolks, slightly beaten
- 2 teaspoons pure vanilla extract
Chocolate Ganache
- 6 tablespoons heavy cream
- 6 ounces semisweet chocolate
Instructions
Whoopie Pie Cookies
- Preheat the oven to 350ºF. Line a large baking sheet with parchment or a silicone baking mat.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until creamy.
- Add the egg and vanilla and beat until incorporated.
- Alternate adding the flour mixture and buttermilk in about three parts each, starting with flour and ending with milk.
- Pipe or spoon 2 inch rounds onto the prepared baking sheet. *(See note)
- Bake 13-15 minutes.
- Let cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- Repeat with any remaining batter.
Vanilla Pastry Cream
- Whisk sugar, cornstarch, and salt together in a 2 quart saucepan.
- In a glass measuring cup, whisk together milk and egg yolks.
- Slowly whisk the milk mixture into the sugar mixture.
- Cook over medium heat, stirring constantly, until boiling. Let boil 1 minute.
- Remove from the heat and add the vanilla.
- Let cool slightly before transferring to a bowl, pressing plastic wrap against the top of the cream, and refrigerating until completely cold, at least 2 hours.
Chocolate Ganache
- Bring heavy cream to a boil in a small saucepan.
- Remove from the heat, add the chocolate, and stir until completely melted.
- Allow to cool 10 minutes before using.
Assembling the whoopie pies
- Spoon about 2 tablespoons of pastry cream onto the bottom of one cookie.
- Gently press the underside of another cookie against it to create a sandwich. Repeat with the remaining cookies and pastry cream.
- Carefully spoon ganache over the top of each sandwich cookie, spreading it almost to the edges and maybe letting a little drip down over the sides.
- Refrigerate until ready to serve. Whoopie pies will keep for up to 3 days in the refrigerator.
Notes
- To pipe the cookie batter onto the baking sheet, place the batter in a plastic pastry bag (you could also use a plastic food storage bag) and snip the end off. Then pipe the batter into 2 inch rounds on a baking sheet lined with a silicone baking mat (you could also use parchment).
Tips for customizing
- Make these gluten-free by using a gluten-free whoopie pie cake recipe (no need to change anything else since the Argo cornstarch keeps the cream gluten-free and the chocolate is naturally gluten-free!)
- Add a couple fresh strawberry slices on top of the cream before sandwiching
- Stir a bit of sweetened shredded coconut into the cream before using as a filling
- Melt white chocolate and pipe it on top of the ganache to create beautiful designs or hand lettering
Janice Madden says
How much milk do you use for the pastry filling?
Lindsay Moe says
Sorry about that, it looks like a few ingredients go deleted! I have updated the recipe card with exact measurements, let me know if you have any more questions and thanks for pointing that out!
Becky Vandermeer says
Can the cream be made a day ahead before filling?
Lindsay Moe says
Yes, be sure to press a piece of plastic wrap against the top of it before storing in the refrigerator, then give it a good stir before filling the whoopie pies to avoid any skin forming and making it chunky.