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Boston Cream Whoopie Pies

Fluffy vanilla sponge cakes filled with a rich vanilla cream and topped with a luscious chocolate ganache glaze.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 whoopie pies
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cake Batter
  • 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
Vanilla Cream Filling
  • 0.75 cup unsalted butter softened
  • 2.5 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 2-3 tbsp heavy whipping cream
Chocolate Ganache
  • 1 cup semi-sweet chocolate finely chopped
  • 0.5 cup heavy whipping cream
  • 1 tbsp chocolate shavings for garnish

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Cookie scoop
  • Small saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together butter, oil, and sugar until fluffy. Add eggs one at a time, then add vanilla.
  4. Gradually add dry ingredients alternately with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Scoop batter onto baking sheets and bake for 10-12 minutes. Let cool completely.
  6. For the filling, beat softened butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream until fluffy.
  7. For the ganache, heat heavy cream until simmering, then pour over chopped chocolate. Let sit for 5 minutes, then whisk until smooth.
  8. Pipe or spread filling onto half the cooled cakes, top with remaining cakes.
  9. Spoon warm ganache over the top of each whoopie pie and garnish with chocolate shavings. Let set before serving.

Notes

Store assembled whoopie pies in an airtight container in the refrigerator for up to 4 days. Allow them to sit at room temperature for 20 minutes before serving.