My Mom used to make the best Boston Cream Pie...wonderful pastry cream sandwiched between two layers of yellow cake and topped with wonderful chocolate. But I could never eat an entire pie so I decided to play a little with her recipe and make some Boston Cream Whoopie Pies and they are just perfect! You'll love this recipe!
Boston Cream Whoopie Pies
2 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter
1 cup sugar
1 tablespoon vegetable oil
2 large eggs
2/3 cup buttermilk
1 1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder and salt and set aside.
In a larger bowl, cream together butter and sugar until light. Add in the oil and the eggs one at a time beating to blend in each egg. Stir in half of the flour mixture and then add your buttermilk and vanilla extract. Finally, add the remaining flour, mixing just until all ingredients are blended well.
Using an ice cream scoop, drop batter into rounds onto prepared baking sheet, as you would for cookie dough. Cakes will spread out while baking. You can make these as large or small as you like. Bake for 12-15 minutes, until cake is set and springs back when lightly pressed. Cool completely on a wire rack.
1/2 tablespoon butter
1 cup whole milk
1 cup of heavy cream (whipping cream or full cream)
7 tablespoons sugar
2 tablespoons cornstarch
2 teaspoons pure vanilla
pinch of salt
In bowl, combine eggs, sugar & cornstarch. Whisk until light in color and set aside. In heavy bottom saucepan, bring the cream, milk and the butter to a boil. Then turn down your heat to low and slowly pour in your egg mixture whisking as you pour. Continue stirring for about a minute until custard has thickened. Remove from heat and stir in vanilla and a pinch of salt. Pour custard in a bowl and cover with plastic wrap so film does not develop. Refrigerate for several hours until thickened.
4 oz. semi-sweet chocolate chips
1/2 cup heavy cream
1 tablespoon butter
Break up the chocolate into small pieces & place in medium bowl. Heat the cream & butter until very hot, but not quite boiling. Pour the cream & butter over the chocolate & whisk until the chocolate is melted and the mixture is shiny, creamy & smooth. Let the ganache sit for just a few minutes to thicken.
Now pair up the whoopie cakes matching them up to equal sizes that will fit together well. Take one half of each of the whoopie pies and spread about 1 tbsp chocolate over the rounded portion of the cake. Allow to set up at room temperature. You can also dip them in chocolate as I did.
Fill a piping bag or a Ziploc bag with the corner snipped off with the pastry cream and pipe a generous amount (2-3 tbsp) onto the flat portion of the cakes that are not covered with chocolate. Top each with a chocolate covered cake.
1/2 cup powdered sugar
1 tablespoon half-and-half or 1 tablespoon cream
1 teaspoon vanilla extract
Combine the powdered sugar and half and half or cream and stir until the sugar is completely absorbed by the cream. Add the teaspoon of vanilla extract. I went a little nuts with my drizzle but you can make it as pretty as you like!
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