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.
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.
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
- In a small heavy bottomed pot heat the milk and vanilla until just below a simmer.
- In a separate bowl, whisk the egg yolks, sugar and cornstarch.
- Place butter in a bowl and add a strainer on top of it.
- 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.
- Pour the mixture immediately through the strainer, whisking it through if needed, and stir in the butter.
- 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
- Place the chocolate chips, canola oil and corn syrup into a medium bowl.
- Heat the cream in a small sauce pan over medium heat. Bring to a simmer.
- Pour over the chocolate chips, let it rest for a minute then whisk until smooth.
- Cool for 5-10 minutes before use.
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.