Sourdough Chocolate Cupcakes
These sourdough chocolate cupcakes are rich, soft, and delightfully sweet with a balanced tang from the sourdough discard. Topped with a simple chocolate buttercream, these cupcakes are perfect for any occasion.
Equipment
- Food scale
- Stand Mixer (or large mixing bowl and whisk)
- Medium bowl
- Muffin/cupcake pan
- Cupcake liners
- Three tablespoon cookie scoop (optional)
- Flour sifter (optional)
- Piping bag (optional)
- Icing tip of choice (optional)
- Potato peeler (optional, for chocolate shavings)
Ingredients
Sourdough Chocolate Cupcakes
- 90 g all-purpose flour ¾ cup
- 45 g cocoa powder ½ cup
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs room temperature
- 100 g sourdough discard ⅓ cup
- 100 g cane sugar ½ cup
- 100 g brown sugar ½ cup
- 79 ml vegetable oil ⅓ cup
- 2 teaspoons vanilla extract
- 118 ml milk ½ cup
Chocolate Buttercream
- 227 g salted butter softened (1 cup)
- 45 g cocoa powder ½ cup
- 420 g powdered sugar 3½ cups
- 3 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
Make the cupcakes
- Preheat the oven to 350°F and line a cupcake pan. (To ferment the batter, see the long-fermentation note below — start a day ahead.)
- In a large bowl, mix the dry ingredients (flour, cocoa, baking powder, baking soda, salt). Set aside.90 g all-purpose flour, 45 g cocoa powder, 1 teaspoon baking powder, ¾ teaspoon baking soda, ¼ teaspoon salt
- In a medium bowl, mix the wet ingredients (eggs, sourdough discard, cane sugar, brown sugar, oil, vanilla, milk). Slowly mix the wet into the dry until just combined. The batter will be thin — do not overmix.2 eggs, 100 g sourdough discard, 100 g cane sugar, 100 g brown sugar, 79 ml vegetable oil, 2 teaspoons vanilla extract, 118 ml milk
- Use a 3-tablespoon cookie scoop to divide the batter between 14 liners (about ¾ full). If you only have a 12-cup pan, bake 12 and set the rest aside.
- Bake 18–20 minutes at 350°F, until a toothpick comes out clean (18 minutes is usually perfect). Cool completely before decorating.
Make the chocolate buttercream
- Beat the softened butter and vanilla until smooth and creamy; scrape the bowl. Whisk together the cocoa powder and powdered sugar, then slowly add to the butter (sift if clumpy). Add the milk a little at a time until you reach your desired consistency.227 g salted butter, 45 g cocoa powder, 420 g powdered sugar, 2 teaspoons vanilla extract, 3 tablespoons milk
- Decorate the cooled cupcakes with a piping bag and tip (I used a Wilton 1M) or a spoon. Top with chocolate shavings and/or sprinkles.
Notes
Long fermentation: Mix the flour, milk, sourdough starter, and oil in a bowl. Cover and refrigerate 24 hours (or leave at room temperature overnight — the starter's bacteria keep the milk from spoiling). The next day, add the remaining ingredients and bake.
Salted butter in buttercream: I prefer salted butter; if using unsalted, add a pinch of salt. With dairy-free butter, skip the extra salt since they're usually well salted.
Storage: Store in the refrigerator for up to 4 days in an airtight container. Chocolate shavings: Run a peeler along a chocolate bar.
Nutrition
Calories: 403kcalCarbohydrates: 57gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 60mgSodium: 253mgPotassium: 143mgFiber: 3gSugar: 45gVitamin A: 458IUCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!
