When I saw these cookies over at Kristan’s super yummy blog, Confessions of a Cookbook Queen, I knew one thing—that I had to make them to see if Kevin liked them. A few months ago he saw a Boston Cream Pie in a grocery store and thought it looked good and wanted to buy it. Good thing I was with him—I told him I would not BUY a pie, cake or cookie and that I could MAKE him one. (I’ve never made a Boston Cream Pie, but that doesn’t stop me!) I’ve still never made him that pie.
Then our friend Bob told me that he wants a Boston Cream Pie for his birthday (it’s not until February). But when I saw these whoopie pies on Kristan’s blog, I knew I had to make them. They seemed a lot easier than a whole pie (not sure if that’s really the case). Another thing that helped me decide to make them is while I try not to bake from boxed mixes (and I almost never EAT them), they seem to be what Kevin prefers. I know, sad isn’t it. Really. Sigh. Anyway, these cookies are made with a yellow cake mix, a box of pudding mix and canned frosting. Never fear—I did not use canned frosting. Can’t do it.
Kevin LOVED these. Most of the boys and Bob liked them, too. Later that evening, Kevin even said they are up there with his top favorites of things I’ve made. (I WILL be trying these from scratch. I haven’t taken the time yet, but will look for a plain whoopie pie recipe. I know they’re out there. Maybe I just need to get this new cookbook, Whoopie Pies, a whole cookbook of whoopie pies. Maybe I’ll just put that on my Amazon wish list. And if Kevin wants more whoopie pies, I just might get that for my birthday in November. ;)
I used the cake mix. And I used the pudding mix for the filling. That’s good stuff. Just take a vanilla pudding mix, one cup of milk and one cup of cream and beat it in an electric mixer for a few minutes. Kinda beats making eggy pastry cream over the stove. But, shhh, don’t tell certain people I said that.
And for the chocolate on top, I made a super simple, delicious ganache. Just added some hot cream to some chocolate and let it sit for a minute, then whisked it together until it was perfectly smooth. I spread it on the cookies after it sat for about an hour. Perfect!
I made about 12 sandwich cookies and just didn’t feel like scooping anymore. So I took the remaining batter and spread it in a 9 inch square pan that I lined with foil and sprayed with cooking spray.
It made a somewhat thin cake, but I knew it would. Once it was cooled, I cut it in half, slathered a nice thick layer of the pudding cream on one half, then topped it with the other and spread it with ganache. Boston Cream Pie, the fast, cheap, easy way. And what was really important was that Kevin loved it.
We sliced this in to four slices. Kevin felt a little sick (he was full!) thinking about how much of it and two cookies he’d eaten in one day. I took one bite of it. I don’t know why, but I do not like eclairs. This reminded me of them. Many love eclairs and Boston Cream Pie. These whoopie pies are a great way to go if you know anyone who loves it, too!
Boston Cream Whoopie Pies, adapted by Katrina at Baking and Boys! from Kristan at Confessions of a Cookbook Queen
For the chocolate ganache:
1 cup (6 ounces) semi sweet chocolate chips (or any chocolate you’d like
1/2 cup heavy cream
Put the cream in a microwave safe glass bowl (or in a small saucepan) and bring to a slight boil. (If using the microwave, do it in 20-30 second increments, cream boils over quickly and makes a mess!) Pour the cream over the chocolate that is sitting in a medium sized bowl. Let sit for one minute. Beginning in the center, stir together the now melting chocolate and cream, working towards the edge of the bowl. Keep stirring until the chocolate is smooth and satiny. Let sit for about an hour—while you make the cookies and filling, by that time, it will be of perfect spreading consistency.
For the cookies:
1 box yellow cake mix
3 large eggs
1/2 cup water
1/2 cup canola oil
Preheat oven to 400 degrees. Mix the cake mix, eggs, water and oil with an electric mixer on medium speed until well combined. Drop by tablespoonfuls (only 6-8 per sheet as they spread) on parchment-lined baking sheets and bake for 7-9 minutes, until the edges are golden brown. Cool cookies for about five minutes on baking sheets, then remove to cooling racks to cool.
For the filling:
1 box (4 servings) vanilla instant pudding (French vanilla would be good, too!)
1 cup milk (I used 2%)
1 cup heavy cream
Beat pudding mix, milk and cream in an electric mixer fitted with wire attachment for 2-3 minutes. Scrape sides of bowl once during mixing. Refrigerate until ready to fill cookies. When cookies are cooled, spread a couple tablespoonfuls on the flat side of one cookie, then top with the flat side of another cookie.
Spread the chocolate ganache over the top of each sandwich cookie. Serve! These are best the day they are made, but though the cookie is softer after a day in the fridge, they’ll still be good. (They should be refrigerated.)
Sam loved these almost as much as Kevin. He ate two of the cookies (his and Taylor’s) in one sitting!