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–+ servings
Chocolate cupcake on a white plate with other cupcakes in the background.

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.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 cupcakes
Calories: 240kcal

Equipment

Ingredients

Chocolate Cupcake Batter

  • 2 cups all purpose flour
  • 2 cups cane sugar - you can substitute for any granulated sugar.
  • ¾ 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
  • ½ cup lard (melted) - you can substitute your favorite oil such as coconut oil.
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup hot water

Instructions

Sourdough Cupcakes

  • Preheat oven to 350°F. 
  • 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. 
  • 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. 
  • 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. 
  • 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. 

Cream Cheese Frosting

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

Notes

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.

Nutrition

Serving: 1 cupcake | Calories: 240kcal