Easy Sourdough Chocolate Cupcakes (Perfect for Discard!)
Everyone in my house is team vanilla cake, and honestly? I’ll never understand it. Don’t get me wrong, vanilla has its place, but when chocolate is an option? Come on! I’m basically a full-blown chocoholic, and these sourdough chocolate cupcakes just prove my point.
They’re rich, fluffy, perfectly moist, and the sourdough adds this subtle depth that takes the chocolate flavor to a whole new level. Slather on a generous swirl of chocolate buttercream and boom, this one wins the cupcake game. Chocolate wins, every single time.
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Why You’ll Love These Sourdough Chocolate Cupcakes
If you’ve got extra sourdough discard and a serious sweet tooth, this cupcake recipe is your new best friend. These sourdough chocolate cupcakes are rich, deeply chocolatey, and have the moist texture every cupcake dreams of. The sourdough discard helps create that soft, tender crumb we all love. No dense cupcakes here!
They’re easy to whip up with simple ingredients you probably already have on hand, and you don’t need any fancy equipment or long fermentation time. Just mix, bake, and frost! Whether you’re celebrating a special occasion or just want to make your Tuesday feel more delicious, these cupcakes totally deliver.
Ingredients You’ll Need For Sourdough Discard Chocolate Cupcakes
Here’s what you’ll need to make these moist and chocolatey sourdough cupcakes (and the dreamy chocolate buttercream to go with them!). Be sure to use room temperature ingredients where noted for the best texture and easiest mixing.
For the Cupcakes:
- All-purpose flour
- Natural unsweetened cocoa powder: Don’t use dutch-processed cocoa powder. Natural cocoa reacts with the baking soda to help the cupcakes rise.
- Baking soda & baking powder
- Salt
- Granulated sugar
- Neutral oil (like vegetable or coconut oil): Don’t substitute with melted butter for this recipe.
- Large eggs: Use at room temperature so they incorporate easily.
- Vanilla extract
- Sourdough discard: You can use either sourdough discard or active starter here. I always go with discard because I’m not looking for a strong sour flavor in my cupcakes. I just want the moisture and the bonus of using up some of that extra starter hanging out in the fridge. Mine is 100% hydration (equal parts flour and water), and it works perfectly in this recipe. I try to use discard that’s only a day or two old for this recipe.
- Whole milk
- Hot water
For the Frosting:
- Unsalted softened butter: Should be softened, but not melty. You should be able to press your finger into it, but not through it.
- Powdered sugar (confectioners’ sugar)
- Unsweetened cocoa powder
- Milk
- Vanilla extract
- Salt
Step-by-Step: How to Make Sourdough Chocolate Cupcakes
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line your muffin tin with cupcake liners. This recipe makes about 16 cupcakes, so you’ll need to bake in batches.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, natural unsweetened cocoa powder, baking soda, baking powder, salt, granulated sugar.
Be sure to use natural cocoa powder here, not Dutch-processed, as it reacts with the baking soda for proper rise.
Step 3: Combine the Wet Ingredients
In a medium mixing bowl using a handheld mixer (or the bowl of a stand mixer with the paddle attachment), mix together:
- neutral oil
- eggs (room temperature)
- vanilla extract
- sourdough discard (room temperature)
Mix on medium speed until well combined. Then, add the wet ingredients to the dry mixture and beat until just combined. The batter will look very thick and dry at this point. Don’t worry, it’s totally normal! Keep going, it’ll come together.
Step 4: Add the Milk
Add the room temperature milk and stir to loosen the batter. It should now look smoother but still fairly thick.
Step 5: Carefully Add the Hot Water
Just a heads-up, the batter will be very thin once you add the hot water. Don’t panic! That’s exactly how it’s supposed to be, and it’s the secret to these cupcakes being so moist and tender. Slowly and very carefully pour in hot water (about 190°F or 88°C) while mixing constantly, until fully combined. Be careful not to splash hot water while mixing.
Step 6: Fill the Cupcake Liners
Divide the batter evenly between the liners, filling each one about ⅔ to ¾ full. Try to pour in equal amounts of sourdough cupcake batter for even baking.
Step 7: Bake
Bake the cupcakes for 17–19 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Bake one tray at a time for even results.
Step 8: Cool and Frost
Let the cupcakes cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
Storage Tips & Serving Suggestions for Sourdough Chocolate Cupcakes
Once frosted, these cupcakes should be stored in the fridge in an airtight container. The chocolate buttercream holds up beautifully chilled, and you can always let them sit out for a few minutes before serving to soften slightly.
These cupcakes are even better the next day! The chocolate flavor deepens, and the texture stays perfectly moist.
Serving ideas:
- Top with chocolate shavings, sprinkles or mini chocolate chips for extra flair.
- Add a fresh raspberry or slice of strawberry for a pop of color.
- Serve at room temp for the softest crumb and smoothest frosting.
Frequently Asked Questions
Why is the batter so thin?
Great question! It’s supposed to be. The hot water thins out the batter and helps bloom the cocoa powder for a rich, deep chocolate flavor. It may feel unusual, but it bakes up beautifully.
Can I use Dutch-processed cocoa powder?
Nope! Stick with natural unsweetened cocoa powder for this recipe. Dutch-processed won’t react with the baking soda the same way, and your cupcakes may not rise properly.
Do I need to use fresh sourdough starter?
Nope. Unfed sourdough discard works perfectly. This is a great way to use up that extra discard in your fridge.
Can I freeze these cupcakes?
Yes! Freeze the unfrosted cupcakes for up to 2 months in a freezer-safe container. Thaw in the fridge overnight or at room temperature, then frost when ready to serve.
How can I tell if my butter is the right texture for frosting?
Your butter should be softened but not mushy or greasy. You should be able to press your finger into it easily, but not through it. That’s the sweet spot for smooth, creamy frosting.
What if I don’t have a cupcake scoop?
No worries! A measuring cup or even a ladle works great. Just aim to fill the cupcake liners about ⅔ to ¾ full for the best rise.
If you liked this recipe, I think you’ll love…
Sourdough Chocolate Cupcakes
Ingredients
For the Cupcakes (makes about 16 cupcakes):
- 1 ⅓ cup (167g) all-purpose flour
- ⅔ cup (55g) natural unsweetened cocoa powder (not Dutch-processed)
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- 1 cup (200g) granulated sugar
- ⅓ cup (80ml) neutral oil (vegetable oil, avocado, or melted coconut oil)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ cup (62g) sourdough discard (100% hydration)
- ⅔ cup (160ml) whole milk, room temperature (or non-dairy substitution)
- ½ cup (120ml) hot water (about 190°F or 88°C)
For the Chocolate Buttercream:
- ¾ cup (170g) unsalted butter, softened (but not melty)
- 3 cups (360g) powdered sugar (confectioners’ sugar or icing sugar)
- ½ cup (41g) unsweetened cocoa powder
- 2-3 tbsp (30ml-45ml) whole milk (or non-dairy substitution)
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. This recipe makes about 16 cupcakes, so you may need to bake in batches.
- In a large mixing bowl, whisk together the flour, natural unsweetened cocoa powder, baking soda, baking powder, salt, and sugar.
- In a medium mixing bowl using a hand or stand mixer, mix together the oil, eggs, vanilla extract, and sourdough discard until smooth and fully combined. Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be very thick at this point. Don’t worry!
- Stir in the room temperature milk to loosen the batter. It should now look smoother but still thick.
- Slowly and carefully pour in the hot water (about 190°F or 88°C) while mixing. Mix until fully incorporated. The batter will become very thin, and that’s exactly what you want for soft, moist cupcakes.
- Divide the batter evenly between the liners, filling each one about ⅔ to ¾ full for a nice rise. Try to keep the portions even so they bake consistently.
- In a preheated oven, bake for 17–19 minutes, or until a toothpick inserted in the center comes out clean. Bake one tray at a time for best results.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- In a large bowl, beat the room temperature butter until smooth. Add powdered sugar, cocoa powder, vanilla, and salt. Beat on low (so you don’t have a powdered sugar snowstorm) until light and fluffy. Add 2 tablespoons of milk, if necessary add an extra tablespoon of milk for desired consistency.
- These cupcakes are made to be slathered in a generous swirl of frosting.
Notes
- Sourdough Discard: This recipe uses 100% hydration sourdough discard (equal parts flour and water by weight). You can also use active starter if that’s what you have, but I like to keep it simple and use discard.
- Cocoa Powder: Stick with natural unsweetened cocoa powder for best results. Dutch-processed won’t react properly with the baking soda and could affect how your cupcakes rise.
- Why is the batter so thin? That’s exactly how it should be! The hot water helps bloom the cocoa for deeper chocolate flavor and creates an ultra-moist, tender crumb.
- Room Temperature Ingredients: Don’t skip this step! Using room temperature eggs and milk makes a big difference in how smoothly everything comes together.
- Generous Frosting: These cupcakes are made to be slathered in a generous swirl of frosting, perfect for piping tall buttercream swirls with your favorite piping tip. Whether you’re using a star tip, round tip, or going freestyle with an offset spatula, there’s plenty of rich chocolate frosting to go around. In the photos I have used my favorite piping tip: Wilton 1M with a piping bag.
- Kitchen Scale: For best results use a kitchen scale to accurately measure all ingredients.
Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!