morning glory whoopie pies w/ orange cream filling

I've always wanted to take my all time favorite muffin the morning glory and turn it into a whoopie pie. Finally, I've gotten around to it, and am starting to put a dent in my 'to create' or rather 'to test' recipe pile. The pile is huge and consuming my office--must get down in size!
Getting on to this little gem of a whoopie pie--it was AMAZING. Such great flavors and textures going on (I always say that don't I?). Well, you know by now I love lots of flavors and some textures going on in whatever I create. Originally I was going to use a plain old filling, but it just begged for an orange zest-like taste; a pineapple cream cheese filling would be awesome too, if you're ever so inclined.
These are incredibly easy to make. What makes them easy are those whoopie pie pans found at sur la table. If you don't have those you could use jumbo muffin pans, and don't fill them up to the top (maybe a 1/4 of the way?). Or use those mini cake pans or tart rings.

morning glory whoopie pie w/ orange cream cream filling:
use my recipe for morning glory muffins found here. bake in whoopie pie pans at 350 degrees for about 20-30 minutes or until cake tester in middle comes out clean (cooking time varies depending on oven). let cakes cool completely. i went ahead and chilled mine in the fridge before filling; they are easier to handle when cold and firm.

orange cream cheese filling:
8 oz. of cream cheese, room temp
1/2 cup +/- of sifted confectioners sugar
1 ts +/- of orange zest
1 tiny splash of orange juice

beat all in a bowl with mixer or whisk until well combined. then spread on the whoopie pies. i like to chill them a while before serving. the center filling tastes better when it's chilled. should make about 5-6 big whoopie pies (depending what pan you use and/or how much batter you fill them up with.