Tuesday, April 23, 2013

Boston Cream Whoopie Pies

Last week, an unfathomable and truly heinous act of hate struck the beautiful city of Boston.

Four months prior to that, and almost to the day, an unthinkable and unspeakable tragedy occurred in the small town of Newtown, Connecticut - an act so horrible, it still shakes me to my very core. Not a day goes by that I don't think about the victims and hug my babies tighter because of it. 

Although it absolutely breaks my heart to see so much pain and sadness in the world; a world with so many broken hearts walking among it, a world in desperate need of healing, it makes me smile to know that people - strangers - will come together in times of need and sorrow and rise above adversity. For every awful thing that happens, ten good deeds will be performed in its place. Good always wins. 

can only offer prayers, compassion, and comfort to those suffering at this moment - comfort the best way I know how. 

Through the love of food. 

This one's for you Boston and Newtown.

With oodles and oodles of love.


For the pies:

2¼ cups all purpose flour
1½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
½ cup brown sugar
½ cup granulated sugar
2 large eggs, at room temperature
½ cup sour cream
2 teaspoons pure vanilla extract

For the custard:

2 cups heavy cream
3 large egg yolks
1 large egg
⅓ cup sugar
pinch of salt
4 teaspoons cornstarch
4 tablespoons unsalted butter, cold & cut into 2 pieces
2 teaspoons vanilla extract

For the chocolate glaze:

1⅓ cup semi-sweet or dark chocolate chips

½ cup heavy cream
½ cup powdered sugar, sifted
5 tablespoons warm water

To make pies:

Preheat oven to 350ºF. Line cookie sheets with parchment paper or silicone mats. 

In a medium mixing bowl, whisk together flour, baking powder, and salt; set aside. 

In a separate mixing bowl, using an electric mixer, beat together both sugars and butter until fluffy. Add in eggs, one at a time, until incorporated. Add vanilla. Mix well. Add flour mixture and sour cream to butter mixture and beat until it comes together. 

Place batter in a pastry bag fitted with a large round tip. Pipe onto prepared cookie sheets using even pressure, about 1½ inches apart. You can also drop batter onto sheets by tablespoonfuls, but I just prefer the piping method for uniform shapes. 

Using the back of an offset spatula, flatten peaks. 

Bake for 8-10 minutes. Remove from oven and transfer to a wire rack. Allow to cool completely. 

To make custard filling:

In a saucepan, mix sugar, cornstarch and salt. Whisk in egg yolks and heavy cream; cream until smooth. Bring mixture to simmer over medium heat, whisking continuously.

Once mixture is at a simmer and begins to thicken, remove from heat but continue whisking until custard is quite thick. Whisk in butter and a vanilla until butter is melted and custard has a smooth consistency. 

Spoon custard into a small bowl. Place a piece of plastic wrap on surface of custard to prevent a skin from forming and refrigerate for several hours or until it is completely chilled through. Custard will keep for up to 2 days.

To make chocolate glaze:

Using a double broiler method (a glass or stainless steel bowl over top a pan of shallow, simmering water) melt chocolate and heavy cream together. 

Once melted, sift in powdered sugar.

Slowly add water until chocolate is smooth. Remove bowl from pan and allow chocolate to cool to room temperature.

To assemble:

On the flat side of one cookie, carefully apply a generous tablespoon of pastry cream, using an offset spatula. Place another cookie on top. 

Carefully drizzle chocolate over top of pies with a spoon, allowing chocolate to flow down the sides. Add sprinkles, if desired. 

Pies are best eaten the day they are made. 

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35 Responses to “Boston Cream Whoopie Pies”

  1. These are just beautiful, I can't get over them! :)

  2. These whoopie pies look amazing and delicious! We would love to have you enter your recipes on our new sister blog site - MyRecipeMagic.com. It has so many fun features and will drive even more traffic back to your blog! We hope you'll stop by.
    -The Six Sisters

    1. We would also love to have you stop by our Strut Your Stuff link party on Saturdays at sixsistersstuff.com. Have a terrific week. -The Six Sisters

    2. Thank you so much....and I'll check it out for sure! XO

  3. These look gorgeous - perfect chocolate drizzle!

    1. Aw, thanks so much Kat! You're such a sweetheart! XO

  4. These are gorgeous! I am absolutely smitten over them and that beautiful chocolate drizzle. Picture perfect!

    1. Aw, Hayley! You're making me blush! Thank you so much for the love! XO

  5. Absolutely beautiful. Your photography is stunning as well.

  6. They look so perfect! Love them! Thanks for sharing it at Pint Sized Baker's Two Cup Tuesday party. I've pinned this and I hope to see you again on Monday night!

  7. Oh my goodness. Do these look divine or what?

  8. These are the first whoopie pies I have seen that tempt me to bake and eat them. Great photos! I love boston cream pie and these are like a delicious hand held mini version.

  9. These look delicious! One question though, on the recipe is says that 1/2 cup of butter (2 sticks), my butter is 1/2 cup=1 stick. Is it supposed to be 2 sticks or 1/2 cup of butter?
    Thanks! :)

  10. EEK! It's 1/2 cup or 1 stick. Sorry about that! Oodles of thanks for letting me know - and for the sweet comment as well! XO

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  12. i will try those soon i have time , thank u

  13. Yummy! They look so beautiful!

  14. these look almost fake like a decoration or something! at least that's what i would do to mine if they ever came out as cute as yours :) maybe i'd wear it around my neck instead? no, that wouldn't work cuz i'd end up eating it for sure. :>O heehee

    1. Hi Lisa,

      Thanks for the love!

      Trust me, if I could wear these around my neck, I so would! Like, SO. WOULD. I'm sure you could make these just as lovely - they're not as difficult as they may look! xo

  15. Hi, I’m Sonia, an Italian food blogger, sorry for my bad english, I want tell you that I have included the link of this recipe (which I liked very much) in the section on my blog dedicated to “10 ways to make” (“10 Modi di Fare”) whoopie pies.
    The post is ‘Whoopie pies’ I hope not to bother you, have a nice day.

    1. Hi Sonia,

      Thanks for the love! Very kind of you! I have emailed you in regards to your question.


  16. Oh my!
    Yum!!!! This looks delicious!

    I would love for you to share this and link up to my TGIF Link Party! The party is open every Friday and closes at midnight on Wednesday night. Who knows, you just might be featured next week!

    I follow back: bloglovin, Facebook, and Twitter. =)


    Hugs, Cathy

  17. Total perfection! Just gorgeous! Pinned,shared on FB, and will be featuring you at tonight's party. Thanks so much for linking up!

    1. SQUEEEE!! Thank you so much Trish! Such an honour! XO

  18. These are just beautiful! Just thought you should know you're being featured tonight on my link party. Thanks so much for linking up your gorgeous recipe. Have a great weekend :)

  19. Hi Jenny,
    Great post on BOSTON CREAM WHOOPIE PIES! Please e-mail me at natdecants@nataliemaclean.com. It’s about wine of course :)

  20. Hi Jenny, congratulations! your whoppie pies look awsome! I have been looking on internet a nice recipe like this and I found it!
    I have some questions about the recipe; in the custard procedure you say "Whisk in egg yolks, milk and cream until smooth." but there is no milk in the ingredients list :-(, is that correct? I would like to know also the texture of the custard, is thick enough to fill the whoppie pies using an pastry bag? because in the first pictures it looks like the custard holds very well as a filling, I mean is not driping or anything but in the last pictures you use an offset spatula to spread the feeling and it looks more thin. And the last question; how is the diameter of the whoopie pies more or less? Thanks in advance. Cheers. Victoria

  21. Hi Victoria! Thanks so much for your comment and the love. To hopefully answer your questions: No, there's milk in this. My original recipe called for both milk and cream, but after making it several times, I found full on heavy cream worked best for texture and consistency. I totally forgot to revise the instructions - so sorry about the confusion. The custard is quite thick after proper refrigeration, but spreads lovely. I wouldn't use a piping bag only because the heat from your hands would warm the custard as you were piping, making the consistency not as desirable. The whoopie pies are not terribly big. If I had to guess, three bites and it would be gone. To get a rough idea, the diameter is slightly larger than the bottom of a cupcake liner. I hope this helps! Xo

  22. Hi Jenny, thanks for your quick reply!! I will try this soon. Cheers.