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Vanilla and coconut whoopie pie: preheat oven to 170c degrees and line oven tray with baking paper.
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In a bowl of a mixer with a paddle-attachment put butter, sugar, vanilla and salt and blend at high speed until mixture is creamy.
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Scrape the rim of the bowl with a spatula and add an egg. Continue to blend until absorbed.
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In a small bowl mix sour cream and milk.
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In separate bowl mix flour, coconut, baking soda and baking powder.
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Add both dry and wet ingredients alternately, while stirring between addition. Start and finish with day ingredients.
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Using an ice cream scoop, form round mounds of batter on the baking paper. It is important to leave space of about 2-3 cm between mounds.
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Bake for 10-12 minutes or until whoopee pies swell, golden and set, but still slightly soft to the touch.
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Cool completely. Arrange pair of whoopie pies.
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Whipped chocolate ganache: chop the chocolate and put in a bowl.
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Add 250 ml. of cream and solvents together in the microwave or over double-boiler until everything is melted and mixture is smooth.
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Cool the mixture completely in the refrigerator for 2-3 hours, until it is cold.
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Transfer the ganache, into a mixer bowl, add in 75 ml. cream and whip until uniform and stable cream form.
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Transfer the cream into a piping bag and fill the Whoopie Pies.
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Roll the edges in Sprinkles.