Boston Cream Whoopie Pies

Ingredients

• All-purpose flour (2 cups)
• Baking powder (1 teaspoon)
• Salt (1/2 teaspoon)
• Unsalted butter (1/2 cup, softened)
• Granulated sugar (1 cup)
• Egg (1 large)
• Vanilla extract (2 teaspoons)
• Milk (1/2 cup)
• Heavy cream (1 cup (for ganache))
• Semi-sweet chocolate (6 ounces, chopped (for ganache))
• Vanilla custard (1 cup)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. In a separate large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined. Be careful not to overmix.
6. Using a spoon or cookie scoop, drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the cookies are set and lightly golden around the edges. Allow the cookies to cool completely on a wire rack.
8. Once the cookies are completely cooled, spread a generous amount of vanilla custard on the flat side of half of the cookies.
9. Top with the remaining cookies to create sandwich pies.
10. For the ganache, in a microwave-safe bowl, combine the chopped semi-sweet chocolate and heavy cream. Heat in 30-second intervals, stirring in between, until smooth and melted.
11. Dip the top of each whoopie pie into the chocolate ganache, allowing any excess to drip off.
12. Place the dipped whoopie pies on a wire rack to allow the ganache to set.
13. Refrigerate for at least 30 minutes before serving to allow the custard to firm up.
14. Serve and enjoy your delightful Boston Cream Whoopie Pies!