Name: Boston Cream Whoopie Pies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Cuisine: American
Ingredients: 2.25 cups all-purpose flour; 1.5 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 0.5 cup unsalted butter (softened); 0.25 cup vegetable oil; 1 cup granulated sugar; 2 eggs (large, room temperature); 1 tbsp vanilla extract; 1 cup buttermilk (room temperature); 0.75 cup unsalted butter (softened); 2.5 cups powdered sugar (sifted); 2 tsp vanilla extract; 2-3 tbsp heavy whipping cream; 1 cup semi-sweet chocolate (finely chopped); 0.5 cup heavy whipping cream; 1 tbsp chocolate shavings (for garnish)

Ingredients

2.25 cups all-purpose flour

1.5 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

0.5 cup unsalted butter (softened)

0.25 cup vegetable oil

1 cup granulated sugar

2 large eggs (room temperature)

1 tbsp vanilla extract

1 cup buttermilk (room temperature)

0.75 cup unsalted butter (softened, for filling)

2.5 cups powdered sugar (sifted, for filling)

2 tsp vanilla extract (for filling)

2-3 tbsp heavy whipping cream (for filling)

1 cup semi-sweet chocolate (finely chopped, for ganache)

0.5 cup heavy whipping cream (for ganache)

1 tbsp chocolate shavings (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: In a separate large bowl, cream the softened butter, vegetable oil, and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4: Gradually add the dry ingredients alternately with buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.

Step 5: Drop spoonfuls of batter onto the prepared baking sheets, spacing them evenly. Bake for 10-12 minutes or until the tops spring back when touched. Let the cakes cool completely on a wire rack.

Step 6: To make the filling, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy whipping cream, beating until fluffy and smooth.

Step 7: For the ganache, heat the heavy cream in a small saucepan just until it begins to simmer. Pour it over the chopped chocolate and let it sit for 5 minutes, then whisk until glossy and smooth.

Step 8: Pipe or spread the vanilla filling onto the flat side of half the cooled whoopie pies, then sandwich with the remaining cake rounds.

Step 9: Spoon the warm ganache over the top of each pie and garnish with chocolate shavings. Allow the ganache to set before serving.

Tips & Variations

Use room temperature ingredients for better mixing and a tender crumb.

Substitute the vegetable oil with melted coconut oil for a subtle twist.

For a lighter filling, fold whipped cream into the buttercream before assembling.

Try adding a teaspoon of espresso powder to the ganache for a mocha flavor.

FAQs

Can I make the whoopie pies ahead of time?

Yes, you can prepare the cakes and filling a day in advance and assemble just before serving. The ganache can be made ahead as well and gently reheated before pouring over the pies.

What can I use if I don’t have buttermilk?

For each cup of buttermilk needed, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using as a substitute.