The Best Sourdough Discard Chocolate Cupcakes Easy and Delicious

Learn how to make the best sourdough discard chocolate cupcakes! They are light, moist, and fluffy making them perfect for any occasion whether it be a special occasion like a birthday or a simple dessert.

Sourdough discard is often seen as a byproduct of maintaining a sourdough starter, but it can actually be transformed into delicious baked goods, such as chocolate cupcakes. These delicious treats are not only a great way to use up excess discard, but they also add a unique tangy flavor and moist texture to the traditional chocolate cupcake recipe. In this article, we will explore how to make sourdough discard chocolate cupcakes and why they are a must-try for anyone that has excess sourdough discard. 

Since we are using sourdough discard in this recipe and adding other leavening agents this is not a recipe that has to undergo the bulk fermentation process. If you have trouble digesting grains and are looking for a long fermented sourdough chocolate cupcake option this chocolate cupcakes with white frosting is a great option. If you do not require long fermented grains then this is the perfect sourdough discard chocolate cake or cupcake recipe for you. So don’t waste the excess sourdough you have from your own sourdough starter use it to make one of the many delicious sourdough discard recipes.

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Why You’ll Love This Recipe

• It is a great way to use up excess sourdough discard.
• Chocolate sourdough cupcakes are perfect for any occasion whether it be a simple dessert after dinner or for a special birthday event.
• This is a fast easy recipe. It does not require bulk fermentation so they are ready to be eaten within just a few hours.

Equipment

• Stand mixer (optional) – you can also use a hand mixer or bowl and spoon.
• Muffin tin
• Cupcake liners
• Cooling rack
• Piping bag (optional)
• Frosting tip (optional)
• Measuring cup
• Measuring spoons

Ingredients

Chocolate Cupcake Batter

• 2 cups all purpose flour
• 2 cups cane sugar – you can substitute for any granulated sugar.
• 3/4 cup cocoa
• 1 cup sourdough starter – you can use active sourdough starter or discard.
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 cup milk
• 1/2 cup lard – you can substitute your favorite oil such as coconut oil.
• 2 eggs
• 2 tsp vanilla extract
• 1 cup hot water

Chocolate Cream Cheese Frosting

• 8 oz cream cheese (1 block) – room temperature
• 8 oz unsalted butter (2 sticks) – room temperature
• 4 cups powdered sugar
• 1/3 cup cocoa – sifted
• 1 tsp vanilla extract
• Pinch of salt

How to Make Sourdough Discard Chocolate Cupcakes From Scratch

How to Make Sourdough Cupcakes

1. Preheat oven to 350°F. 

2. In a bowl, mix together the flour, sugar, sourdough starter, cocoa, salt, milk, water, lard, vanilla, and eggs. Mix on low until it is thoroughly combined. 

3. Add the baking powder and baking soda. Mix on low to medium speed just until it is combined. Be careful not to overmix. Overmixed batter will result in cupcakes that sink. 

4. Grease or line a muffin tin. fill each well with equal amounts of sourdough cupcake batter to each. Each should be about half full. Be careful not to overfill. 

5. Bake at 350°F for 20 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes before removing them from the muffin tin and transferring to a cooling rack to finish cooling completely. 

How to Make Cream Cheese Chocolate Frosting

1. In a large bowl or stand mixer add the room temperature butter and cream cheese. Cream together on low using the whisk attachment. 

2. Add the powdered sugar, salt, vanilla, and cocoa. Mix on low for 1 minute. Mix on high speed for 6 minutes or until the frosting is light and fluffy. 

3. Put the frosting into a piping bag with a frosting tip of your choice and pipe onto the cupcakes. Ensure your cupcakes have plenty of time to cool completely before icing. 

How to Store Sourdough Chocolate Cupcakes

They are best if stored in an airtight container. If they are unfrosted they can be stored at room temperature for about a week. If they are frosted they need to be refrigerated since they contain dairy. If stored properly they will last 3-5 days.

FAQ’s

If you try this recipe share a picture on Instagram and tag me, I love seeing what you create. You can leave a star rating or a written review below this helps me know what recipes you like and if I need to make any alterations. I love hearing your feedback!

In conclusion, sourdough discard chocolate cupcakes are a delicious and easy way to use up excess sourdough starter while satisfying your sweet tooth. These moist and flavorful treats are easy to make and can be enjoyed by both sourdough and chocolate lovers. So next time you find yourself with some extra discard on hand, consider whipping up a batch of these delicious cupcakes for a delightful and unique dessert.

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