Sourdough Chocolate Cupcakes with Chocolate Drizzle
It may seem strange to put sourdough and chocolate together but when you try these, you will be sold. This recipe was adapted from a King Arthur Baking company recipe to make it dairy free, oil free, egg free and lower in sugar. I was intrigued because there is always starter discard that you don’t want to waste. This one is the perfect marriage of moist rich sourdough and deep dark chocolate.
Flavours: This one is all chocolate. It is topped with some pistachios for presentation and of course chocolate to finish off the complete and total chocolate experience.
Benefits: Lower in calories, sugar and with zero cholesterol, this chocolate cupcake will not qualify as health food but will be a dessert that will not break the bank on calories.
Yield: 12 large cupcakes
Total Time: 2 hours and 45 minutes
Equipment: Cupcake pan, large and small mixing bowls, strong mixing spoons, parchment paper cupcake inserts
1 cup (227 g) sourdough starter (rye preferred), discard
1 cup (227 g) non-dairy unsweetened milk (almond)
2 cups (240 g) unbleached organic white flour
2 tsp monk fruit or 1 ½ cups (298 g) sugar
2 flax eggs (2 tbsp golden flax seed + 6 tbsp water)
1 cup (198g) unsweetened apple sauce
2 tsp vanilla extract
1 ½ tsp baking soda
¾ cup (64 g) natural unsweetened cocoa powder
1 tsp espresso powder
25 pistachios, crushed and more for decoration
30 pomegranate arils (optional) for decoration
1 cup (160 g) melted dark chocolate
Combine the starter, non-dairy milk and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It will expand somewhat.
Preheat oven to 350°F (177C). Put parchment paper inserts into each cupcake cavity.
Mix flax eggs together and wait to setup.
In a separate bowl, beat together monk fruit (or sugar), apple sauce, vanilla, baking soda, cocoa and espresso powder. The mixture will be grainy. Add flax eggs and combine completely.
Add the chocolate mixture into the starter, milk flour mixture. It will be stiff and take some elbow grease to mix it , but don’t give up. It will be gloppy but mix until completely combined.
Pour batter into cupcake pan (with parchment paper inserts) and divide batter evenly between the 12 cupcakes. They will probably be filled most of the way to the top. This batter is thick so it will rise and not spill out.
Bake the cupcakes for 30 minutes but no more than 35 minutes. Check doneness with wooden skewer.
Cool for 15 to 20 minutes.
Melt chocolate chips in the microwave on 50% power for 2-3 minutes until runny. Pour over the cupcakes and decorate with more crushed pistachios and pomegranate arils for colour.