Boston Cream Whoopie Pies

Every once in a while Ill see something on Instagram, Facebook, or twitter that I just need to make.  In fact sometimes its almost midnight and I can’t sleep then this happens:

Boston Cream Whoopie Pie Diva Q

 

Just to be clear I didn’t come up with the Boston Cream Whoopie Pie concept. The recipe however is one that I compiled completely on my own. A friend of mine Ron Lewen had a great dinner at Real Urban BBQ. He posted his dessert picture. Darnit all I was obsessed. . . . I just had to come up with a version.

If you are in the area I would suggest you go to Real Urban BBQ. I have always wanted to go and I hear the food is fantastic.

Real Urban BBQ You can make these on a parchment lined baking sheet and try to get your tops to match the bottoms or you could just use one of these muffin top pans. 

 

Boston Cream Whoopie Pie Diva Q

For the Cakes: 

  • 1 1/4 cup All Purpose flour sifted
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 tablespoons canola oil
  • 1/2 cup room temperature butter
  • 2 teaspoons banana or vanilla extract

Preheat oven to 350F

Sift the sugar, all-purpose flour, baking powder and salt into a large bowl. Cut in the butter until the flour has a rough crumbly texture.
Whisk the eggs, canola oil,  milk and extract in a separate bowl.  Add the wet to the dry ingredients and beat with an electric or stand mixture for a few minutes until its pale and thickened.

Butter then flour your muffin pan generously so the cakes do not stick.

Bake 10-20 minutes (depends on how large your tops are) until the edges are golden and a toothpick inserted into the middle comes clean. Ours took about 15 minutes.

Remove from pan and cool on a bakers rack.

This recipe will be enough to make 12 muffin tops (6 total – very large whoopie pies)

For the Pastry Cream Filling:

  • 3 large egg yolks
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1 cup whole milk
  • 1 teaspoons pure vanilla extract
  • 1 tablespoon unsalted butter
  1. In a small heavy bottomed pot heat the milk and vanilla until just below a simmer.
  2. In a separate bowl, whisk the egg yolks, sugar and cornstarch.
  3. Place butter in a bowl and add a strainer on top of it.
  4. Slowly whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (dont stop!!) over medium heat until thick and glossy, about 2-3 minutes.
  5. Pour the mixture immediately through the strainer, whisking it through if needed, and stir in the butter.
  6. Place a piece of plastic wrap directly over the surface of the custard. Chill until ready to use.

For the Ganache:

  • 4oz semi sweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1 tablespoon canola oil
  • 1 tablespoon light corn syrup
  1. Place the chocolate chips, canola oil and corn syrup into a medium bowl.
  2. Heat the cream in a small sauce pan over medium heat. Bring to a simmer.
  3. Pour over the chocolate chips, let it rest for a minute then whisk until smooth.
  4. Cool for 5-10 minutes before use.

Assembly:

Place the pastry cream into a piping bag fitted with a large tip. Pipe equal amounts of pastry cream onto 6 of the cakes. Top with an additional cake and press down gently. Place the whoopie pies on a baking rack onto a baking tray. Using a large spoon pour ganache over half of each cake. Chill cakes until the ganache has set.  Serve to happy happy people.

Boston Cream Whoopie Pie Diva Q

 

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