Vanilla Whoopie Pie cookies

I can't stop thinking of these things, I want to try them in EVERY flavour imaginable!!
What other flavour can I do these in?
My husband does not like chocolate.  (I know...strange.  And I married him?  Yes, a good man....a keeper.  One small strike against him, he doesn't like chocolate.).
His favourite flavour?  Vanilla.

Okay, so I search vanilla whoopies via Google.  This was before I discovered Food Gawker.
And this site, pops up.  I LOVE blogs!  Reading everyone's stories.
The blog with the amazing looking Vanilla Whoopie?
"Can You Stay For Dinner?"

http://www.canyoustayfordinner.com/2010/12/18/vanilla-whoopie-pies-with-chocolate-ganache/

This cookie is reversed.  Chocolate is on the Inside!!!  Vanilla is the cake/cookie.
I think I might like this better.
Everyone did like this.  I liked the original whoopie pie better.  Oh well...I still love Whoopie.

Vanilla Whoopie Pies

Cookies:   2 cups + 2 Tbsps all-purpose flour
                 1  1/2 tsp baking powder
                 1/2 cup butter, room temperature
                 1 cup sugar
                 2 large eggs
                 1/2 cup buttermilk
                 2 Tbsp milk
                 1 tsp baking soda
                 1 tsp vinegar
                 2 tsp vanilla extract

*Preheat 375F.  Line cookie sheets with Sil-Pat or with parchment paper.
*Whisk the flour and baking powder in a large bowl.  Set aside.
*In a separate large bowl, cream butter and sugar until fluffy and light.
*Add eggs and buttermilk and beat until combined.
*In a small bowl, combine milk, baking soda and vinegar.
(Stir this mixture into the butter/sugar/egg batter).
*Add the flour mixture. 
*Beat on low speed until just incorporated.
*Stir in vanilla extract and give the batter one final stir to make sure no lumps remain.
* Drop batter by Tablespoons onto the prepared cookie sheets, spacing 2-inches apart.
* Bake for 10-12-minutes OR until the whoopies spring back when touched gently.
* Let the cookies cool on the cookies sheets for 5-minutes before removing to a wire rack to cool completely.

Chocolate Ganache:   8-ounces semi-sweet chocolate, finely chopped
                                   1/2 cup heavy cream
                                   1 Tbsp butter

*Place the chocolate and butter in a heat-proof bowl.
*Heat the heavy cream in a small pot (or in the micowave for 45 seconds to a minute) until it begins to bubble.
*Pour the hot cream over the chocolate, stir once, and then let the mixture sit for 5-minutes so that the chocolate can melt.
*Stir until smooth and then let the mixture cool completely to thicken.

***Please Note:  I always use Salted Butter and then omit the salt in the recipes.
Please do what you feel is best.