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Sugar Free Whole Wheat Chocolate Cupcakes

These moist, fudgy cupcakes are delicious and healthier than your average cupcake! They are made with whole wheat flour and stevia and are topped with a decadent whipped chocolate ganache! Get your chocolate fix without feeling guilty!

Sugar Free Chocolate Cupcakes

Stevia is a popular plant-based sweetener and sugar substitute. It’s something I’ve been meaning to experiment with for a while, so I came up with this recipe. I have to say I was quite impressed with the results!

What do these sugar free whole wheat chocolate cupcakes taste like?

The whole wheat flour has a subtle but unique nutty flavor and the stevia isn’t overly sweet, which I love!

What I absolutely love the most, though, is the whipped chocolate ganache! OMG, it’s delicious!

Whipped ganache has a very light, airy, mousse-like texture. It’s silky smooth and rich with a deep dark chocolate flavor. Whipped ganache is great for piping. For these cupcakes, I used a Wilton 1M tip, but you could use a knife or an offset spatula to spread the ganache on top.

Sugar Free Chocolate Cupcakes

To make these sugar free whole wheat cupcakes, you’ll need:

Whole Wheat Flour: I used a light whole wheat flour, which is milder in flavor than the darker one.

Stevia: I used stevia powder.

Salt: I always use salt to enhance the flavors.

Leaveners: I used both baking powder and baking soda.

Unsweetened cocoa powder: This gives the cupcakes an intense chocolate flavor.

Vegetable oil: I used a light vegetable oil to help keep the cupcakes moist.

1 egg: I use organic eggs.

Buttermilk / Sour Milk: If you don’t have buttermilk, you can add some vinegar to the milk, mix and let it stand for about 5 minutes.

Hot black strongly brewed coffee: This really brings out all the chocolate goodness!

Chocolate: I used good quality bittersweet chocolate with stevia, but you could use unsweetened chocolate which doesn’t contain any sugar.

Whipping Cream: Make sure it contains at least 30% fat, otherwise it won’t whip properly.

sugar free chocolate cupcakes

TIPS FOR PERFECT WHIPPED GANACHE

  • First of all, make sure you whip the ganache right before you want to frost the cupcakes; otherwise it becomes too firm to pipe.
  • Make sure you chop the chocolate into really small pieces so it melts faster. Put the chocolate in a heat-proof (or microwave safe) bowl.
  • When you heat the cream, make sure you don’t boil it. You want to heat it to the point where tiny bubbles appear, but it’s not boiling. When you pour the hot cream over the chocolate, make sure it covers all of the chocolate and then let it sit for about 2 minutes without touching it. Stir the chocolate until it has melted. If you see that there are still a few chunks of chocolate that haven’t melted, put the bowl over a saucepan of simmering water and then continue to mix it until the chocolate has melted completely. You could put it in the microwave, but I prefer melting it over simmering water because it’s the best way to avoid scorching the chocolate.
  • Cover with plastic wrap and let it sit at room temperature for 2-3 hours, until the chocolate has thickened. Trust me, it’s well worth the wait!  If you’re in a rush, though, you could put it in the refrigerator for about 20-30 minutes, but keep an eye on it every 5 minutes or so because it can get firm really quickly and if it gets too firm, you won’t be able to whip it.
  • To whip the chocolate ganache, use a hand mixer or a stand mixer. Whip it for about 3-5 minutes, starting on medium speed and then increasing to high. You don’t want to mix it any longer than 5 minutes because you’ll split the cream, which means it separates and curdles and becomes grainy. If, however, you do split the ganache, don’t panic! Just heat a few tablespoons of milk and whisk it into the chocolate mixture until the ganache comes back together again!

How to store these sugar free whole wheat chocolate cupcakes

I keep them in an airtight container in the refrigerator for up to a week.

I hope you enjoy these sugar free chocolate cupcakes!

~Voula

Let me know how these sugar free whole wheat chocolate cupcakes turned out for you in the comments below!

I’d love to hear from you!

SUGAR FREE WHOLE WHEAT CHOCOLATE CUPCAKES

These moist, fudgy cupcakes are delicious and healthier than your average cupcake! They are made with whole wheat flour and stevia and are topped with a decadent whipped chocolate ganache! Get your chocolate fix without feeling guilty!
Prep Time15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, cupcakes, free, from scratch, ganache, stevia, sugar, wheat, whole
Servings: 12

Ingredients

For the whipped ganache

  • 400 g (14 oz) good quality bittersweet/semisweet chocolate with stevia (or unsweetened chocolate), chopped
  • 200 ml (3/4 cup) whipping cream

For the cupcakes

  • 1/2 cup buttermilk*
  • 1/2 cup (50 g / 2 oz) unsweetened cocoa powder
  • ¼ cup hot black strongly brewed coffee
  • 1 cup (127 g / 4.5 oz) whole wheat flour
  • 1/2 cup (100 g / 3.5 oz) stevia powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¼ cup vegetable oil
  • 1 egg

Instructions

  • Preheat the oven to 180 °C (350 °F).
  • Line a 12-cup muffin/cupcake pan with cupcake liners. Set aside.

Make the ganache

  • Heat the whipping cream (but don’t boil) and pour it over the chopped chocolate. Let it sit for about 2 minutes to melt the chocolate. Whisk the mixture until it’s smooth and the chocolate has melted. Cover with plastic wrap and let it sit at room temperature for 2-3 hours, until the chocolate has thickened.**

Make the cupcakes

  • Whisk together the unsweetened cocoa with the black strongly brewed coffee until combined. Set aside.
  • Whisk together the whole wheat flour, stevia, salt, baking powder, and baking soda. Set aside.
  • Add the egg, buttermilk, and vegetable oil to the cocoa mixture and whisk until combined.
  • Add the dry ingredients and mix until combined. The batter should be thin.
  • Fill the cupcake liners halfway.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool.

Make the whipped ganache

  • Using a hand mixer or a stand mixer, whip the ganache for about 3-5 minutes, starting on medium speed and then increasing to high. Do not overmix.
  • Put into a piping bag and pipe onto the cooled cupcakes.***
  • Enjoy!

Notes

* If you don’t have buttermilk, you can make your own by putting 4 teaspoons of vinegar into a measuring cup and then adding enough milk to make ½ a cup. Let it stand for about 5 minutes before using.
** You could put the ganache in the refrigerator for about 20-30 minutes, but keep an eye on it every 5 minutes or so, because it can get firm really quickly. If it gets too firm, you won’t be able to whip it.
*** I used a Wilton 1M piping tip for the cupcakes in the pictures.
© Pastry Wishes
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Greek Baklava Rolls (Saragli) – Refined Sugar Free

This is an all-time Greek favorite. Saragli is similar to baklava, but it’s rolled rather than layered. This Saragli is refined sugar free, buttery, flaky, crunchy, and just sweet enough to satisfy your sweet tooth!

Greek baklava rolls saragli

So, what is Saragli, anyway?

Saragli (​pronounced sa-ra-GLI) ​is a popular dessert in Greece which is similar to baklava. The main difference is that it is rolled with three different kinds of nuts. Each region in Greece has its own variation, though. There are even some places that make Saragli ​without ​any filling whatsoever, just rolled phyllo dough in syrup!

Is it complicated to make?

Most people I know feel intimidated by the thought of making Saragli because it ​looks​ complicated. Well, have no fear! THIS Saragli recipe is ​simple​ and it is the best Saragli recipe you’ll ever make! If you want to impress your guests at your next dinner party, this recipe is worth the extra effort!

What kind of sweetener is used instead of refined sugar?

I made a honey syrup for this recipe. Most traditional Greek recipes call for a lot of sugar in the syrup. I decided to make this syrup refined sugar free because I believe it tastes A LOT BETTER with just honey. Keep in mind that the quality of honey you use will determine the overall taste, so choose a honey you like.

I highly recommend Greek honey 

Good quality Greek honey, preferably organic, will make an enormous​ difference in this recipe. Greece has one of the richest flora in the Mediterranean, that’s why Greek honey is so rich, aromatic and considered to be one of the finest in the world. It’s also much denser than honey produced in other countries, which makes it perfect for this recipe. If you can get organic Greek honey, please do! You won’t regret it! You will definitely notice the difference.

Greek Baklava

What you’ll need:

Phyllo dough: ​I use 1 package (14-15 sheets).

Butter: ​I always use unsalted butter.

Nuts: ​Walnuts, almonds, and pistachios.

Spices: ​Ground cinnamon, freshly grated nutmeg, cinnamon sticks, and whole cloves.   

Greek honey, lemon peel and lemon juice: ​I used Greek wildflower honey, some lemon peel and lemon juice for the syrup.       

Baking pan: ​I used a 35 cm X 23.5 cm (about 14 in X 9 in) glass baking pan.

Stick(s): ​You’ll need a stick or a thin rod that’s a bit longer than the width of your phyllo sheet. I used 2 chopsticks, but you could use a meat skewer, wooden souvlaki sticks or even a thin cake dowel.

How to make Greek Baklava Rolls (Saragli) in 9 easy steps:

STEP 1: PREPARE THE FILLING

In a large bowl, mix the nuts, cinnamon and a tiny pinch of ground nutmeg. Set aside.

STEP 2: MELT THE BUTTER

Melt the butter and set it aside.

STEP 3: BUTTER THE DOUGH

Take a sheet of phyllo dough and place it on your work surface with the short edge facing you (the width). Drizzle the sheet with butter and then place another sheet of phyllo dough on top, drizzling that as well.

Greek Baklava

STEP 4: FOLD THE DOUGH

Starting from the bottom, fold the sheets over, about 10 cm/4 inches.

Greek Baklava

STEP 5: ADD THE NUT MIXTURE & ALIGN THE STICK(S)

Sprinkle about 2 1⁄2 – 3 tablespoons of the nut mixture, leaving a space of about 2 inches/5 cm from the top of your dough so as to seal the sheets when you roll them. Place the stick(s) a little bit above the folded sheets.

Greek Baklava

STEP 6: ROLL THE DOUGH

Gently roll the dough with the stick(s). Start rolling from the folded bottom, slowly moving upwards, but not too tightly.

Greek Baklava

STEP 7: SQUISH THE DOUGH

When you’re done rolling, carefully move both hands towards the middle, while gently squishing the dough.

Greek Baklava

STEP 8: PLACE IN PAN, CUT AND BAKE

Remove the stick(s) and place the roll in a baking pan. Butter immediately​ so it doesn’t dry out. Repeat with the remaining sheets and filling. Cut into rolls, about 5 cm/2 inches each and bake.

Greek Baklava

STEP 9: PREPARE & ADD THE HONEY SYRUP

Put all the ingredients in a small saucepan. Bring to a boil and then reduce the heat. Allow it to simmer for 10 minutes. Remove the spices and the lemon peel. When the Saragli is done and still piping hot, slowly add the syrup, but NOT all at once. Add the syrup a little bit at a time. When some of the syrup is absorbed, add some more syrup. Repeat until all the syrup is used. Add grated pistachio nuts. Allow to cool completely (about 2-3 hours) before serving.

Note: ​Traditionally, most Greek recipes with syrup suggest having the dessert at room temperature and then adding the hot syrup or vice versa. Opinions are mixed among Greek chefs regarding this. I have tried both ways, but I found that in this recipe, pouring the hot​ syrup over the piping ​hot​ Saragli, allowed the dough to stay crunchier and flakier much longer. Also, adding the syrup a little bit at a time helps the Baklava Rolls stay crunchy, too.

Please let me know how these Greek Baklava Rolls turned out for you in the comments!               

 I would love to hear from you!

GREEK BAKLAVA ROLLS (Saragli) - REFINED SUGAR FREE

This is an all-time Greek favorite. Saragli is similar to baklava, but it’s rolled rather than layered. This Saragli is refined sugar free, buttery, flaky, crunchy, and just sweet enough to satisfy your sweet tooth!
Course: Dessert
Cuisine: Greek
Servings: 30

Ingredients

  • 1 package phyllo dough, thawed (450 gr / about 16 oz)
  • 300 g (10.5 oz) unsalted butter, melted
  • 125 g (4.4 oz) walnuts, chopped
  • 125 g (4.4 oz) almonds, chopped
  • 1 tablespoon ground cinnamon
  • a pinch of freshly grated nutmeg

For the Honey Syrup

  • 450 g (16 oz) good quality Greek honey
  • 1/2 cup (125 ml / 4 oz) water
  • 2 tablespoons lemon juice
  • 2 cinnamon sticks
  • 6 whole cloves

For the Topping

  • 100 g (3.5 oz) unsalted pistachios, finely grated

Instructions

  • Preheat the oven to 160​°​ C / 320​°​ F.

Prepare the filling

  • In a large bowl, mix the nuts, cinnamon and a tiny pinch of ground nutmeg. Set aside.

Make the Baklava Rolls

  • Take a sheet of phyllo dough and place it on your work surface with the short edge facing you (the width). Drizzle the sheet with butter and then place another sheet of phyllo dough on top, drizzling that as well.
  • Starting from the bottom, fold the sheets over, about 10 cm/4 inches.
  • Sprinkle about 2 1⁄2 - 3 tablespoons of the nut mixture, leaving a space of about 2 inches/5 cm from the top of your dough so as to seal the sheets when you roll them. Place the stick(s) a little bit above the folded sheets. Gently start rolling from the folded bottom together with the stick(s). Slowly move upwards, but don’t roll too tightly.
  • Carefully move both hands towards the middle, while gently squishing the dough.
  • Remove the stick(s) and place the roll in a baking pan. Butter immediately​ so it doesn’t dry out. Repeat with the remaining sheets and filling. Cut into bite-sized cubes, about 5 cm/2 inches and bake for about 1 – 1 1⁄2 hours on the lowest rack, until it’s golden brown.

Prepare the honey syrup

  • Put all the ingredients for the honey syrup in a small saucepan. Bring to a boil and then reduce the heat. Allow it to simmer for 10 minutes. Remove the spices and the lemon peel using a slotted spoon.

Add the honey syrup

  • When the Saragli is done and still piping hot, slowly add the syrup, but NOT all at once. Add the syrup a little bit at a time. When some of the syrup is absorbed, add some more syrup. Repeat until all the syrup is used.

Add the topping

  • Top with grated pistachio nuts.
  • Allow to cool completely (about 2-3 hours) before serving.
  • Enjoy!

Notes

Always thaw the phyllo dough in the refrigerator overnight in the package. Otherwise, if you defrost it too quickly, it may collect excess moisture from the condensation and become sticky and you won’t be able to work with it.
Phyllo dough dries out very quickly. Work one sheet at a time and always cover the remaining sheets with a damp kitchen towel or cloth so that they don’t dry out.
Use a very sharp knife to cut the Saragli before baking. If your knife is dull, the phyllo dough might drag and pull apart.
Baklava Rolls are best the next day. They will keep at room temperature for up to five days. They can also be refrigerated, however, each day that passes, the pastry will soften a bit because it absorbs moisture from the syrup.
©Pastry Wishes
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