1

Preheat oven to 180°C. Line 4 baking trays with baking paper. Dissolve the coffee in 1/4 cup boiling water and set aside to cool.

2

Reserve 1½ tablespoons of the sugar. Using electric beaters, beat the canola spread and remaining sugar in a small bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Transfer to a large bowl.

3

Sift the combined flours, cocoa and bicarbonate of soda into a medium bowl. Add the flour mixture, buttermilk and 2 tablespoons of the cooled coffee alternately to the canola spread mixture, in 2 batches, stirring until just combined.

4

Drop level tablespoons of the mixture, 5cm apart, onto the prepared trays. Bake, 1 tray at a time, for 8-10 minutes or until puffed and cooked through. Set aside on the tray for 2 minutes before transferring to a wire rack to cool completely.

5

Using a stick blender, blend the ricotta, reserved sugar, vanilla and enough of the remaining coffee to form a smooth filling. Sandwich the whoopies with the ricotta filling using a flat knife.