Folks, these Boston Cream Whoopie Pies are just the best. I've made them a few times over the years and they taste incredibly good. These are best served immediately after assembling. If you are in a time crunch, I would recommend preparing the filling and cake components separately the day before or morning before and waiting to assemble them until absolutely necessary. The reason being the cake can get a little moist the longer these sit.
I am of the opinion that the filling for these whoopie pies is phenomenally tasty. One important note is to use heavy cream in the filling -- do not substitute milk, it will not taste anywhere near as good. These are worth the calories of using the cream, trust me.
This recipe makes a bunch. To freeze extras, I would line a baking sheet, place the prepared whoopie pies on the tray and set in the freezer for about an hour for them to get firm. Wrap them individually in cling wrap and store in a large ziploc or tupperware in the freezer. Let them thaw in the fridge on the day you plan serving them. Enjoy!
