Chocolate Sourdough Cupcakes with Chocolate Frosting
Rich, moist chocolate cupcakes made with sourdough discard and topped with a smooth, bakery-style chocolate frosting. This easy discard recipe transforms leftover sourdough starter into deeply chocolatey cupcakes with a soft crumb and balanced sweetness, perfect for dessert tables, birthdays, or anytime chocolate cravings.
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Muffin pan
- Cupcake liners
- Piping bag or spatula
Ingredients
For the Chocolate Cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sourdough discard unfed, room temperature
- 2 large eggs
- ½ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
For the Chocolate Frosting
- ½ cup unsalted butter softened
- 1¾ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, mix the sourdough discard, eggs, milk, oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cupcakes to cool completely before frosting.
- To make the frosting, beat the softened butter until creamy.
- Add the powdered sugar and cocoa powder and mix until combined.
- Pour in the milk and vanilla extract and beat until smooth and fluffy.
- Frost the cooled cupcakes using a spatula or piping bag.
Notes
Nutritional Info (per cupcake)
- Calories: 280
- Carbohydrates: 36g
- Fat: 14g
- Protein: 4g
