Rich Sourdough Chocolate Cupcakes With Frosting
These Sourdough Chocolate Cupcakes are moist! They are bursting with rich chocolate flavor and perfect topped with buttercream frosting.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 14 cupcakes
Ingredients
- ½ Cup (60 g) All Purpose Flour 60 grams
- ½ Cup (40 g) Unsweetened Natural Cocoa Powder 40 grams
- 1 Teaspoon (1 Teaspoon) Espresso Powder or Instant Coffee Powder
- ¾ Teaspoon (0.75 Teaspoon) Baking Powder
- ½ Teaspoon (0.5 Teaspoon) Baking Soda
- ¼ Teaspoon (0.25 Teaspoon) Salt
- ¼ Cup (72 g) Sourdough Discard 72 grams
- 2 (2) Eggs room temperature
- ½ Cup (100 g) Granulated White Sugar 100 grams
- ½ Cup (100 g) Light Brown Sugar 100 grams
- ½ Cup (80 ml) Oil 80 grams
- 2 Teaspoons (2 Teaspoons) Vanilla Extract
- ⅓ Cup (73 ml) Milk 73 grams room temperature
- 1 Chocolate Buttercream Frosting
Instructions
- Preheat the oven to 350°F (177°C). Line your cupcake tin with 12 cupcake liners. Set aside.
- In a large mixing bowl, whisk the all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the sourdough discard, eggs, white sugar, brown sugar, oil, vanilla extract, and milk.
- Pour the wet ingredients mixture into the dry ingredients. Stir until combined. Remember not to overmix the ingredients! The batter will be slightly thin.
- Fill the liners halfway with the batter. Each should be only halfway full. Bake for 18-20 minutes or until done. You will know when the cupcakes are done baking when a toothpick inserted into the center of the cupcake comes out clean.
- Place the cupcakes on a wire cooling rack. Let cool completely before frosting.
Notes
- Buttercream Frosting: use the vanilla buttercream frosting from my sourdough vanilla cupcakes recipe. Or, use the chocolate buttercream frosting from my sourdough chocolate cake recipe.
- Espresso Powder: Espresso powder will not make the cupcakes taste like coffee. Instead, it will deepen the chocolate flavor. If coffee is not your thing, you can omit the espresso powder.
- Cocoa Powder: Use natural cocoa powder. Do not use Dutch-processed cocoa powder.
- Storing Instructions: Unfrosted cupcakes can be stored at room temperature for up to three days. Frosted cupcakes should be stored in the fridge. Frosted and unfrosted cupcakes can be frozen for up to two months. To defrost, store in the refrigerator overnight.
- Sourdough Cake: You can turn this into a cake. However, I recommend making my Sourdough Chocolate Cake recipe instead. It's very moist and rich.