Friday, March 03, 2017

Tonight's Big Bake: Ultra Dark Chocolate Sourdough Cupcakes w/Cannoli Filling

Pictures, of course, will be forthcoming, once they are made:)

As referenced in my previous post, I've got a couple things I'm going to either bake or set up tonight. One of which is a batch of chocolate cupcakes with cannoli filling which I'll take to my housebound mom, in honor of her birthday which was this week.

The cake recipe I'm going to use as my "jumping off point" is the Sourdough Chocolate Cake from Pinch My Salt; however, I'm going to tweak the hell out of it due to my own needs/preferences and the fact my mom's a Type II Diabetic.

Wet Stuff
1/2 C Grapeseed Oil
1/2 C Coconut oil
1/2 C Coffee
1/2 C Yogurt
1 C Sourdough starter (I fed mine this morning, and it's not too funky)
1/2 C Granulated sugar
1/2 C Splenda
2 Eggs
1 tsp Vanilla

Dry Stuff
1/2 C KAF Sprouted Wheat Flour
1/2 C Coconut Flour
3/4 KAF Black Cocoa
1 T Ovaltine powder or Diastatic Malted Barley Powder
1 tsp Salt
1 tsp Baking Soda


Preheat oven to 350 degrees. I'm going to make cupcakes, so YMMV if you use a 13 x 9 inch cake pan or a BOONDT! pan. Prep cupcake tins with nonstick cooking spray.

(What's a BOONDT!? you may ask! For further reference check out this clip from My Big Fat Greek Wedding.) 

In a large mixing bowl add the wet ingredients in the order listed and blend thoroughly by hand or with a mixer. Then, one by one, gradually mix in the dry ingredients until completely blended (about two minutes).

Pour batter into the prepared, greased cake pan of your choosing and bake in center rack of preheated oven. If using a 13x9 baking pan, bake time will be roughly 27-30 minutes, and cupcakes will be roughly 22 minutes, or until a toothpick inserted in the center of the cake comes out clean. 

While cake is baking, make cannoli filling.

Let cake cool in baking pan. If you'll frost your cake, do so once it's completely cooled.   I plan on using a "cupcake corer" and fill the interior with cannoli filling--and love this recipe at Homemade Hooplah--but again, I need to tweak it!


1 C Ricotta
8 oz Cream Cheese (Room Temp)
1/2-3/4 C  Splenda or Swerve (Note: I might use a combination of both)
1/2 tsp Vanilla
1/2 tsp Fiori di Sicilia
Pinch salt
2/3 cup mini chocolate chips (Note: Since I will be piping this filling into the cupcakes, I will merely garnish the cupcakes with the chocolate chips, as the chips will no doubt clog the piping bag.) 

This is pretty straightforward! I plan on mixing with a hand held mixer until well blended and somewhat fluffy. Set aside until cake is cool enough to pipe filling in.

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