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Boston Cream Whoopie Pies Recipe

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★★★★★

4.8 from 134 reviews

Boston Cream Whoopie Pies are a delightful twist on the classic whoopie pie, featuring soft, cake-like cookies sandwiching a creamy vanilla filling and topped with rich chocolate ganache and delicate chocolate shavings. Perfect for dessert lovers who enjoy a balance of tender cake, smooth cream, and luscious chocolate.

Ingredients

Scale

Dry Ingredients

  • 2.25 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt

Wet Ingredients

  • 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)

Filling

  • 0.75 cup unsalted butter (softened)
  • 2.5 cups powdered sugar (sifted)
  • 2 tsp vanilla extract
  • 2–3 tbsp heavy whipping cream

Ganache

  • 1 cup semi-sweet chocolate (finely chopped)
  • 0.5 cup heavy whipping cream
  • 1 tbsp chocolate shavings (for garnish)

Instructions

  1. Preheat and prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy removal of the cookies.
  2. Mix dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl. This will ensure even distribution of leavening agents and salt in the batter.
  3. Cream wet ingredients: In a separate large bowl, cream the softened butter, vegetable oil, and granulated sugar together until fluffy. Then, add eggs one at a time, mixing well after each addition. Stir in vanilla extract for flavor.
  4. Combine wet and dry: Gradually add the dry ingredients alternately with the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which keeps the whoopie pies tender.
  5. Bake the cakes: Scoop batter onto prepared baking sheets, spacing evenly. Bake in the preheated oven for 10-12 minutes until the cakes are set and a toothpick inserted comes out clean. Remove and let cool completely on a wire rack.
  6. Make the filling: Beat the softened butter until creamy. Gradually add sifted powdered sugar, vanilla extract, and 2 to 3 tablespoons of heavy whipping cream, beating until the filling is fluffy and smooth.
  7. Prepare the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the finely chopped semi-sweet chocolate. Let it sit undisturbed for 5 minutes, then whisk gently until the ganache is smooth and glossy.
  8. Assemble the whoopie pies: Pipe or spread the vanilla filling evenly onto the flat side of half the cooled cakes. Top each with another cake, pressing gently to sandwich the filling.
  9. Apply ganache and garnish: Spoon the warm chocolate ganache over the top of each assembled whoopie pie. Finish with a sprinkle of chocolate shavings for an elegant look. Allow ganache to set before serving.

Notes

  • Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best mixing and results.
  • Do not over-mix the batter once wet and dry ingredients are combined to keep the pies soft and tender.
  • Use a cookie scoop or spoon to evenly portion batter on the baking sheets for uniform whoopie pies.
  • Allow the cakes to cool completely before filling to prevent the filling from melting.
  • Ganache should be warm but not hot when spooning over to create a smooth finish that sets nicely.

Keywords: Boston Cream Whoopie Pies, whoopie pies, Boston cream dessert, chocolate ganache, vanilla filling, soft cookie dessert

Find it online: https://tastybella.com/boston-cream-whoopie-pies-recipe/