Boston Cream Whoopie Pies - an unlikely hero!

Everybody has their kryptonite. For me, it comes in the form of Boston Cream Pie. I don't know why, but it hates me.
My first attempt; an actual boston cream pie. The custard and ganache were so runny that it completely crumbled in my hands as i tried to put it on a nice pretty dish. I was devastated. I vowed that the next attempt would be a complete success.

I chickened out of making another pie. Instead I thought "I'm the Cupcake Queen,  I'll make this baby into a batch of cupcakes!" What could go wrong?
I made the cakes, I cut out the middles, I filled them with custard then topped with ganache. As it was late at night I went to bed.

I woke the next morning eager to take my masterpieces into work with me to show off to all my collegues. One of whom had actually requested the Boston Cream Pie to begin with.
With a huge smile I opened the fridge. The smile quickly turned to a look of complete horror. I stared into the fridge in shock. It looked like a bomb had hit it.
My cupcakes had exploded! Literally! Never have I experienced anything like this!! The apple tart was close.
There was custard under shelves, down the back of the fridge, all over the side... the ganache had run all over the dish in which I had placed the cupcakes. The poor naked cupcakes just stood there in mush, missing both their filling and the topping.
What a failure!!!

So this was my last attempt. Dismayed at my previous failures I was hesitant. But don't fret! This attempt came in the form of a Whoopie Pie. And my oh my, they are simply delish!

Luckily this one is a fail safe. I have done all the hard work for you. Don't worry, I promise they wont explode all over your fridge.

Boston Cream Whoopie Pies

290g Plain Flour
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Table Salt
115g Butter
100g Brown Sugar
115g Caster Sugar
2 Eggs
1/2 Cup Sour Cream
2 Teaspoons Vanilla Extract

Custard:
2 Cups Thickened Cream
3 Egg Yolks
1 Cup Milk
75g Caster Sugar
Pinch Table Salt
4 Teaspoons Corn flour
57g Butter
2 Teaspoons Vanilla Extract

Ganache:
240g Chocolate Chips
1/2 Cup Thickened Cream
65g Icing Sugar
3 Tablespoons Warm Water

1. Preheat oven to 180 degrees Celsius. Grease 2 x Whoopie pie trays (or cupcake trays) with butter.

2. In a bowl mix the flour, baking powder and salt and leave to the side.

3. In a mixer, beat together butter, brown sugar and caster sugar until light and fluffy.

4. Add eggs one at a time until well mixed. Add vanilla followed by the flour mixture and the sour cream. Beat until it is well incorporated.

5. Put mixture in a piping bag fitted with a large tip. Squeeze mixture into Whoopie pie trays until mix is just below level with the tray. If using cupcake tray, only fill a small layer at the bottom of the tray. Flatten the peak of the piped mix with a spoon or knife.

6. Place in oven and bake for approx. 8 minutes. Allow to cool completely in tray before removing.

7. Custard; In a saucepan, before heating, mix sugar, corn flour and salt. Place on cooker on low. Whisk in egg yolks, milk and cream until smooth. Increase heat to medium and and bring to a simmer, whisking thoroughly. Once mixture begins to thicken, remove from heat and continue to whisk until custard becomes thick. Whisk in the butter and vanilla until the butter has melted and custard is smooth. Pour custard into a bowl, cover with plastic wrap (make sure you push plastic into the custard as it stops a skin from forming) and place in the fridge overnight.

8. Chocolate ganache; Use a double broiler method and mix together cream and chocolate until chocolate has melted. Mix in the icing sugar. Slowly pour in the water and mix well. Remove bowl from heat and place in the fridge until chocolate has thickened.

9. On the flat side of one piece of cake, spoon some custard into the centre. Place another cake on top and cover with chocolate. Decorate with sprinkles or anything that takes your fancy. Repeat with other cakes until you have cute Whoopie Pies.

So delicious. So messy. I'm in love.

Happy Baking!!!