Fluffy vanilla sponge buns filled with rich chocolate whipped cream and coated in a crisp dark chocolate shell with optional toasted almond topping.

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Preheat oven to 350°F (175°C). Line a muffin tin with round silicone molds or grease a whoopie pie pan.
In a bowl, whisk eggs and sugar until light and fluffy. Add melted butter, milk, and vanilla extract.
Sift in flour, baking powder, and salt. Mix until smooth.
Pour batter into molds and bake for 12–15 minutes or until golden and springy to the touch. Let cool completely.
For the filling, whip cream, cocoa powder, powdered sugar, and vanilla until stiff peaks form.
Slice each bun horizontally and pipe or spoon the whipped chocolate cream generously onto the bottom half. Sandwich with the top half.
Melt chocolate chips and coconut oil until smooth. Dip each assembled bun into the chocolate mixture to fully coat.
Place on a wire rack and sprinkle with toasted almonds while still wet. Refrigerate for 10–15 minutes or until the chocolate hardens.