Sourdough Chocolate Cupcakes
Homemade sourdough chocolate cupcakes are the perfect snack to make with children. These little cakes are made with discard and can be made in less than half an hour.
Why you will love this sourdough cupcake recipe
- These little cakes are super easy to make. Because you don’t need an active sourdough starter, you can make them from start to finish in less than 30 minutes.
- You make them with cocoa powder, so there is no need to melt chocolate!
- Kids LOVE to make and decorate them.
- Homemade sourdough chocolate cupcakes are so much better than when you make them with cake mix.
Ingredients
Flour: You don’t need fancy flour to make sourdough chocolate cupcakes, all-purpose flour works perfectly. For a milf nutty flavor, you can replace half the flour with whole wheat flour.
Sourdough discard: To give the cupcakes a subtle, tangy flavor, you add discard. There is no need to wait until your starter is active. Just use the discard that is left after feeding your starter! If you don’t have an active starter, we have a guide on how to make a sourdough starter from scratch. If you want an extra-deep chocolate flavor, I highly recommend using a chocolate sourdough starter!
Cocoa powder: I use Dutch-processed cocoa powder to give my sourdough chocolate cupcakes an intense chocolate flavor and a deep brown color. You can use regular cocoa powder, but make sure it is unsweetened.
Butter: Melted butter adds moisture to the batter and creates an incredibly soft crumb. You can replace the butter with plant-based butter or oil to make these cupcakes vegan!
How to make sourdough chocolate cupcakes
To make your sourdough chocolate cupcakes mix the dry and wet ingredients in separate bowls. This will prevent you from overworking the batter. Mix until the ingredients are combined, and use an ice cream scoop to fill your liners.
Bake your cupcakes in a preheated oven. Depending on the size of your liners, this will take about 25 minutes. You can check if your cupcakes are done by pricking a toothpick in the center of them. If it comes out clean, you can take them out of the oven.
Our tips for the perfect sourdough chocolate cupcakes
- Make sure to take your dairy and eggs out of the fridge before you begin.
- Never overwork the batter. Overmixing will result in dry, tough cupcakes.
- Make your own cupcake liners. Making the liners yourself is very easy, and all you need is parchment paper.
- For extra flavor, you can let the batter ferment overnight.
- Be careful not to overfill your cupcake liners.
Frequently asked questions
The secret to soft, moist cupcakes is using enough fat. I like to add melted butter, but you can also use vegetable oil.
If you want an extra intense chocolate flavor, add 3-4 oz (about 100 grams) of melted chocolate to the batter.
Storage
Sourdough chocolate cupcakes can be stored for three days. You can also freeze them; when frozen, they will last for up to six months. Allow them to thaw overnight at room temperature when you’re ready to serve them.
More sweet sourdough recipes
Sourdough chocolate cupcakes
Ingredients
- 1 cup all-purpose flour 220 grams
- 4 tablespoons cocoa powder 25 grams
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 stick butter 113 grams, melted
- 1 1/4 cup brown sugar 240 grams
- 2 eggs
- 1 cup Greek yogurt 250 grams
- 1 cup sourdough discard 120 grams
- 1/2 cup coffee or water 125 ml
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 F (175 C).
- Line your muffin tin with cupcake liners and set it aside.
- Whisk together the flour, salt, baking soda, cocoa powder and sugar in a large bowl.
- In another bowl, mix the wet ingredients and pour them into the dry mixture.
- Mix until you have a smooth batter and divide the batter over the cupcake liners. I like to use an ice cream scoop to make sure all my cupcakes are the same size.
- Place your muffin tin in the center of the oven and bake your sourdough chocolate cupcakes for 20-25 minutes.
- Let the cupcakes cool completely, and decorate them with your favorite frosting.
