Boston Cream Whoopie Pies

Ingredients

• Heavy cream (1/2 cup)
• Semi (sweet chocolate - 4 ounces, chopped)
• Vanilla custard (1 cup)
• Milk (1/2 cup)
• Vanilla extract (1 teaspoon)
• Egg (1)
• Granulated sugar (1 cup)
• Unsalted butter (1/2 cup, softened)
• Salt (1/2 teaspoon)
• Baking powder (1 teaspoon)
• All (purpose flour - 2 cups)

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. Drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the cookies are set and lightly golden around the edges.
8. Allow the cookies to cool completely on a wire rack.
9. Once the cookies are cooled, spread a generous amount of vanilla custard on the flat side of half of the cookies.
10. Top with the remaining cookies to create sandwich pies.
11. In a microwave-safe bowl, heat the chopped chocolate and heavy cream in 30-second intervals, stirring until smooth and melted.
12. Dip the top of each whoopie pie into the chocolate ganache, allowing any excess to drip off.
13. Place the dipped whoopie pies on a wire rack to allow the ganache to set.
14. Refrigerate for at least 30 minutes before serving to allow the custard to set.
15. Enjoy these delicious Boston Cream Whoopie Pies!