Whoopie pies are cute as can be and make a wonderful few-bite dessert. You know what makes them even better? Filling them with my favorite (rich, smooth, beloved) vanilla pastry cream. There isn’t much I can resist when this pastry cream is involved and these sweet little treats are no exception. I first saw the idea for Boston cream whoopie pies on a blog ages ago. While the picture looked appealing, the recipe was a somewhat odd vegan version that called for all sorts of ingredients I don’t keep on hand and didn’t sound as good as they looked. I have been hemming and hawing over the idea ever since, trying to think of the best way to accomplish these when wouldn’t you know, a different version popped up in another blog and took care of it for me. Problem solved! A vanilla cake cookie topped with ganache and filled with pastry cream – perfect.
These are just as easy as any other whoopie pie, though it is best to make the pastry cream one day in advance so everything will be ready to assemble once the cookies are baked. One of my favorite things about this recipe? You’ll have left over pastry cream for…you know, eating with a spoon. (Shhh, don’t tell.)