Cappuccino Whoopies

Ingredients

• 125g butter, softened
• 3/4 cup (155g) firmly packed brown sugar
• 1/4 cup (55g) caster sugar
• 1 egg
• 2 teaspoons instant coffee
• 3 teaspoons boiling water
• 2 cups (300g) plain flour
• 1 teaspoon bicarbonate of soda
• 1/2 cup (125ml) buttermilk
• Cocoa powder, to dust

• White chocolate ganache

• 180g white chocolate, finely chopped
• 1/2 cup (125ml) thickened cream
• 20g butter, chopped

Method

1. To make the white chocolate ganache, place the chocolate in a medium heatproof bowl. Combine the cream and butter in a small saucepan over high heat. Bring to the boil. Pour over the chocolate. Use a metal spoon to stir until chocolate melts and the mixture is smooth. Place in the fridge for 30 minutes or until almost firm. Remove from fridge and stir until a soft paste forms.
2. Preheat oven to 180°C. Line 4 oven trays with baking paper.
3. Use an electric mixer to beat the butter and combined sugars in a medium bowl until pale and creamy. Add the egg and beat until well combined. Combine the coffee and water in a small bowl. Add to the butter mixture and stir to combine.
4. Add the flour, bicarbonate of soda and buttermilk, in alternate batches, and stir until just combined.
5. Spoon level tablespoons of mixture onto the lined trays, 5cm apart, allowing room for spreading. Bake 2 trays, swapping halfway through cooking, for 8-10 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining trays.
6. Place whoopies, base-side up, on a clean work surface. Spread a little of the of the white chocolate ganache over the base of half the cakes. Sandwich with remaining cakes. Dust with cocoa powder.