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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Boston Cream Whoopie Pies Cooking View

Whoopie pies are cute as can be and make a wonderful few-bite dessert.  You know what makes them even better?  Filling them with my favorite (rich, smooth, beloved) vanilla pastry cream.  There isn’t much I can resist when this pastry cream is involved and these sweet little treats are no exception.  I first saw the idea for Boston cream whoopie pies on a blog ages ago.  While the picture looked appealing, the recipe was a somewhat odd vegan version that called for all sorts of ingredients I don’t keep on hand and didn’t sound as good as they looked.  I have been hemming and hawing over the idea ever since, trying to think of the best way to accomplish these when wouldn’t you know, a different version popped up in another blog and took care of it for me.  Problem solved!  A vanilla cake cookie topped with ganache and filled with pastry cream – perfect.

These are just as easy as any other whoopie pie, though it is best to make the pastry cream one day in advance so everything will be ready to assemble once the cookies are baked.  One of my favorite things about this recipe?  You’ll have left over pastry cream for…you know, eating with a spoon.  (Shhh, don’t tell.)

Boston Cream Whoopie Pies
Yield: about 32 sandwich cookies

Ingredients

For the pastry cream:
2 cups half-and-half
½ cup sugar, divided
Pinch salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces
1½ tsp. vanilla extract

For the cookies:
8 tbsp. unsalted butter, at room temperature
¾ cup sugar
2 tsp. vanilla extract
2 large eggs
2¼ cups all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
½ cup milk

For the ganache:
2 oz. bittersweet chocolate, finely chopped
¼ cup heavy cream

Cooking View

Directions

  • To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.  Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.  Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

  • When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.  Return the mixture to the saucepan, scraping the bowl with a rubber spatula.  Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.  Off the heat, whisk in the butter and vanilla.  Strain the pastry cream through a  fine mesh sieve set over a medium bowl.  Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

  • To make the cookies, preheat the oven to 375˚ F.  Line two baking sheets with parchment paper or silicone baking mats.  Fit a pastry bag with a wide round tip (I used Ateco 809).  Combine the butter and sugar in the bowl of an electric mixer and beat on medium-high speed until light and fluffy, about 2 minutes.  Blend in the eggs one at a time, beating well after each addition.  Blend in the vanilla.  In a medium bowl combine the flour, baking powder, and salt; whisk to combine.  With the mixer on low speed, add the dry ingredients to the bowl, alternating with with the milk, and beating each addition just until incorporated.

  • Transfer the batter to the piping bag.  Pipe 1½-2 inch circles onto the prepared baking sheets, spacing an inch or two apart.  Bake 8-10 minutes, until the cookies are set (they should not brown.)  Transfer to a wire rack to cool completely.  Repeat with any remaining batter as necessary.

  • Once all the cookies have cooled, match them up in pairs by size.  To make the ganache, place the chopped chocolate into a small heatproof bowl.  Bring the heavy cream to a simmer in a small saucepan.  Pour the cream over the chocolate and let sit for 1-2 minutes.  Whisk in small circular motions until the chocolate is completely blended and the ganache is smooth.  Dip the rounded side of one cookie of each pair into the ganache and coat with an even layer.  Return to the cooling rack, flat side down, and let the ganache set before proceeding.

  • Transfer the pastry cream another piping bag fitted with a smaller plain round tip.  Pipe a dollop of pastry cream onto the flat side of the plain cookie of each pair.  Press the flat side of the other cookie to the pastry cream, sandwiching the two together.  Keep refrigerated in an airtight container for up to 2 days.

Source

  • http://www.saladinajar.com Paula

    Oh my, dear me. This is just my kind of dessert/cookie/sweet treat. I like the small size to minimize guilt–if I can keep from eating the whole batch.

  • http://www.madiganmade.blogspot.com Madigan @ madiganmade

    Wow. These look so yummy! Love the photo, too!

  • http://flourdusted.blogspot.com/ briarrose

    Adorable!

  • http://www.pantrytales.blogspot.com Nicole G

    Love Boston Cream Pie! Yum! I like the small sized treats too, except that I end up eating about 5 in one sitting! :)

  • http://sixstringkitchen.com Emily

    I grew up in Boston and on this delectable cake. You just made my day that I can make a mini version of my childhood favorite!

  • http://www.itsybitsybrianna.blogspot.com Brianna

    these looks WAY delicious.
    xoxo
    bB

  • http://cookanddishwasher.blogspot.com newlywed

    MMM! I have a brand new whoppie pia pan just waiting to be used! And I LOVE Boston Cream! Thanks for sharing!

  • Annie

    No need for a special pan, these are just piped onto a baking sheet.

  • http://kateiscooking.blogspot.com Kate Marvel

    These are PERFECT for our holiday party. I always struggle with the desserts because I’m just not a big dessert eater. But, all year I’m on the lookout for small bites desserts that are different and taste great. With 150 people wandering in and out of the house, it’s a challenge to come up with enough different stuff. So, these’ll go in the PARTY envelope. Thanks Annie!! Kate

  • http://www.paninihappy.com Kathy – Panini Happy

    Complete with the cherry on top! You’ve done it again, Annie – these are just gorgeous.

  • Danielle

    These are such a great idea! I loved your cake (I did them in cupcake form) but these are just too cute! But the vegan recipe, do you happened to have it on hand? A good friend of mine is vegan and I would love to serve these at our next get together. Thanks!

  • Tam1980

    I have never tried Boston whoopie pie but I am soooo excited to make these, they look delish!

  • http://www.blueeyedbakers.com The Blue-Eyed Bakers

    Yay for leftover vanilla cream…haha we always need some of that around the house! These pies look perfect!

  • http://www.6bittersweets.com Xiaolu

    These are too cute for words. And boston cream pie is one of my favorite cakes. Definitely will have to try this sometime.

  • Annie

    Nope, sorry, I deleted it.

  • SarahEG

    Those look so good! I do have one question, what type of baking pan do you use? A regular one, or one of those airbake ones?

  • Annie

    Regular cheapo $5 pans from Target that I have had for 8 years.

  • http://tryityoumightlikeit.wordpress.com tryityoumightlikeit

    Those look amazing! I’m putting these on my list.

  • http://comfortofcooking.blogspot.com Georgia @ The Comfort of Cooking

    Boston cream pies and doughnuts are my absolute favorite, and this is yet another way I’m sure I’d love them… They look delicious, but I’m plagued with question about how you got that cherry to stay perfectly in place!

  • http://www.technicolorkitcheninenglish.blogspot.com Patricia Scarpin

    These are lovely! I’m a total sucker for your photos – pretty!

  • http://becksterslaboratory.wordpress.com Becky

    Whoa, these look GREAT! My cousin would love these, Boston Cream Pie is his fave. Now I know what I’ll suggest for his Birthday : )

  • Annie

    Haha! I just balanced it very carefully, no special trick. I knew someone would ask that!

  • http://comfortofcooking.blogspot.com Georgia @ The Comfort of Cooking

    I actually thought you may have stuck a toothpick up through one of the pies and into the cherry! It’s impressive that it just stayed put, but maybe you can try a toothpick if you have food balancing problems in the future! :)

  • Annie

    Yes, I had thought of the toothpick too but just got lucky in this case and didn’t need to use it.

  • http://keepitsweet.wordpress.com KeepItSweet

    Love this idea! And, they are so pretty!!

  • http://willowbirdbaking.wordpress.com Julie @ Willow Bird Baking

    These are so adorable! I feel like we have identical taste, because everything you post is something I’d love to make!

  • http://appleandspice.blogspot.com Katie

    Aww they look so cute! Not to mention unbelievably tasty

  • http://www.eatmedelicious.com Ashley

    SO cute!!! These look way more awesome than an actual boston cream pie.

  • http://www.bakeat350.blogspot.com bridget {bake at 350}

    Aww….with the cherry on top! ♥ LOVE that!

  • http://lisaiscooking.blogspot.com/ lisaiscooking

    These look so great! We’re big fans of boston cream pies on my house, and this is such a great way to serve a mini version of it. I have to try these!

  • http://WhenLifeHandsYouBatter.blogspot.com Melissa Black

    OMGarlic! You have my hubby coveting these. He demanded them to be placed on my to-bake immediately list. :)

  • http://oneshotbeyond.wordpress.com/ oneshotbeyond

    outdoing yourself as usually! I love anything Boston Cream…yum!

  • http://smalltownoven.wordpress.com/ Sharlene

    This is genius!! I can’t wait to make them!

  • http://penniesonaplatter.wordpress.com Pennies on a Platter

    Annie, these are definitely cute and delicious looking! Love how your collecting a good variety of whoopie pie recipes!

  • http://sarateasculinarycracks.blogspot.com/ Sara Tea

    you made the cutest dessert even cuter!! well done!!!

  • Zeze

    All I’m gonna need is the recipe for the cream filling and a big spoon.

    …Maybe a cherry to make it more healthy.

  • Julie

    Annie – I tried making these and my pastry cream never thickened. Any ideas what I did wrong?

  • Annie

    Did you add the cornstarch? If you did, it should thicken up very quickly and noticably shortly after you return the mixture to the heat.

  • Linda

    Just an FYI- the cookie part of the recipe doesn’t tell you when to add the vanilla. It occurred to me right before I put the batter into the piping bag that this wasn’t a vanilla cookie yet!

  • Annie

    Thanks, I fixed that.

  • Cameron

    If I don’t have a big enough round piping tip, can I just use the coupler to put down the batter on the tray?

  • Annie

    Sure.

  • Roberta

    My pastry cream also didn’t thicken enough to “sit still” on the cookie. (I’ve tried it twice). I’m wondering if I am pulling the pot off the heat too soon. Does the 30 seconds refer to once you put the mixture back on the heat or once it starts to simmer? Also, does it matter how slowly you pour the half & half into the egg yolks?

  • Annie

    You are not cooking it long enough. You will know when it thickens up because there is a very obvious change in consistency. You need to at the hot liquid to the egg yolks slowly to avoid curdling them.

  • Anita DiGiacomo

    love your blog!

  • Wjlebrun

    here is a whoopie pie recipe for us Debbie!!! :)

  • Joanna

    Do you know if the pastry cream dyes well (blue or pink)? I wanna use it as a filling or a gender reveal party cupcake!

  • annieseats

    I’ve never tried that, but I imagine any attempt at a blue would end up green because of the natural yellow color.

  • Joanna

    Thanks! Luckily it was a girl!