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–+ servings

Sourdough Cupcakes with Chocolate Frosting

A tangy and tasty spin on the traditional yellow cupcake with chocolate frosting.

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Prep Time 10 minutes
Cook Time 20 minutes
For the Frosting 5 minutes
Serving Size 12 cupcakes

Ingredients

  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1/2 cup discard at room temperature
  • 1/4 cup coconut oil (melted)
  • 1/4 cup of whole milk at room temperature
  • 2 tsp vanilla

For Chocolate Frosting

  • 1/3 cup butter
  • 2/3 cup cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 Teaspoon vanilla

Instructions

To Make the Cupcakes

  • Start by adding flour, baking powder, and salt to a large bowl and stir until well combined.
  • In the bowl of a stand mixer, combine room temperature unsalted butter and sugar. Blend with the paddle attachment on a medium speed until the mixture is light and fluffy, about 3-4 minutes.
  • Scrape down the sides of the bowl and add the sourdough discard. Mix until just incorporated, then add the eggs one at a time, ensuring each egg is fully mixed in before adding the next.
  • In a separate bowl, mix together the sourdough starter discard, melted coconut oil, milk, and vanilla.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  • Divide the batter evenly among 12 cupcake liners in your cupcake tin, filling each liner about 2/3 full.
  • Bake cupcakes in a preheated oven at 350°F for about 15-18 minutes, or until the tops of the cupcakes spring back when lightly pressed and are golden brown.
  • Remove the tin from the oven and place it on a wire rack to cool. While the cupcakes are cooling, prepare your frosting.

To Make the Frosting

  • To make the chocolate frosting, melt the butter in a small saucepan over low heat. Add the cocoa and stir until the mixture becomes smooth and thick. Take the pan off the heat and transfer the chocolate mixture to a medium-sized bowl, allowing it to cool slightly.
  • Next, alternately add the milk and vanilla with the powdered sugar to the bowl. Beat with an electric mixer or stand mixer with the whisk attachment until you achieve your desired spreading consistency. If you find that the consistancy is a little too thick, just add a little bit more milk and whisk.
  • Once you’re frosting is ready and your cupcakes have cooled, pop your cupcakes out of the muffin tin and frost with a piping bag and tip or just use an offset spatula.