Not-too-sweet Taro Filled Sourdough Chocolate Cake with Okinawan Sweet Potato Frosting
Better-for-you cupcake feat: not-too-sweet sourdough chocolate cake filled with taro paste and topped with an Okinawan sweet potato cream cheese frosting.
Equipment
- silicone cupcake liners or tin with liner
Ingredients
Taro Paste
- 400 g taro root, cubed
- 90 g sugar
- 20 g canola or coconut oil
Okinawan sweet potato cream cheese frosting
- 60 g Okinawan sweet potato
- 60 g cream cheese
- 25 g Greek yogurt
- 50 g powdered sugar
Not-too-sweet sourdough chocolate cake
- 100 g sourdough discard
- 10 g hot water
- 1 tsp instant coffee
- 60 g Greek yogurt
- 1 egg
- 1/3 tsp vanilla extract
- 36 g vegetable oil
- 50 g sugar
- 1/3 tsp salt
- 36 g all purpose flour
- 25 g cocoa powder
- 1/3 tsp baking powder
- 1/2 tsp baking soda
Instructions
Make the taro paste ahead of time
- Cut the taro into cubes and steam the taro until the taro is fork-tender.
- Using a food processor, blend the taro with sugar until it is a smooth paste. Then, transfer the taro paste to a skillet and cook on medium-low heat to dissolve the sugar and bring out more of the taro's natural nutty-ness. The taro paste should have a consistency similar to mashed potatoes, if it is too dry, you can add more water, if it is too wet, continue cooking until the paste thickens. At the end, mix in the canola/coconut oil. This will give the taro paste a smooth mouthfeel and a glossy finish.
- Transfer the taro paste to a bowl, cover with plastic wrap, and let it cool completely. Cover and refrigerate if not using immediately.
Okinawan sweet potato cream cheese frosting
- Rinse the Okinawan sweet potato with water and wrap the sweet potato in aluminum foil. Toss it in the oven and bake it for about 30 minutes. Turn the oven off and let it cool completely in the oven, the potato will continue to cook a caramelize.
- Peel and mash about 60g of the sweet potato. In a stand mixer, combine the rest of the frosting ingredients and mix it on high until a smooth and thick frosting forms. Cover and refrigerate if not using immediately.
Make the cake
- Preheat the oven to 350F
- Dissolve instant coffee in hot water and set aside. Mix together all the dry ingredients and set aside. Mix together all the wet ingredients and sugar with the instant coffee.
- Combine the dry ingredients with the wet until a smooth even batter forms. Evenly distribute the cake batter into 8 muffin liners.
- Using a small ice cream scooper, add a light scoop of taro paste into the center of the batter.
- Bake the cupcakes at 350F until a toothpick inserted into the chocolate cake batter comes out clean. Remove the cupcake from the oven and let it cool completely.
Assemble the cupcake
- Using a small ice cream scooper, generously top each of the cupcakes with one scoop of taro paste.
- Assemble a pipping bag with a star tip. Fill the pipping bag with the Okinawan cream cheese frosting and pipe the frosting all around the taro paste.
- Store in the fridge and enjoy within 3 days.
Notes
The not-too-sweet chocolate cake recipe is adapted from @ww.eatss chocolate cake recipe