These Sourdough Chocolate Cupcakes are moist! They are bursting with rich chocolate flavor and perfect topped with buttercream frosting.

My popular sourdough vanilla cupcake recipe may have set the bar high. However, just like their vanilla counterpart, these chocolate sourdough cupcakes are also in a league of their own. They are packed with tons of chocolate flavor that will make you question if other chocolate cupcakes you’ve eaten in the past were chocolate. Plus, they are ultra-moist and tender. I promise that this will be your go-to sourdough chocolate cupcake recipe.

These Sourdough Chocolate Cupcakes Are:

• Deliciously MOIST and RICH! The chocolate will speak to you.
• Easy to make
• Simple ingredients you can find at any grocery store
• Quick!!!! Takes less than 45 minutes
• Way better than the storebought cupcakes
• Can be made ahead of time!

Key Ingredients and Why

• Sourdough Starter Discard: I’m always trying to find ways to use up my excess discard. Cupcakes are the perfect way.
• Natural Cocoa Powder: Make sure to use natural cocoa powder and NOT Dutch-processed cocoa powder.
• Espresso Powder or Instant Coffee Powder: Just one teaspoon is all we need. It is a minimal amount but enhances the chocolate flavor of the cupcakes. I promise you won’t even taste it! Not a coffee fan? No problem. Feel free to leave it out.
• Large Eggs: For best results, make sure these are at room temperature.
• Oil: Responsible for making these discard cupcakes super moist and giving them a soft texture. I have tried this recipe with butter but they weren’t as good.

How To Make Sourdough Chocolate Cupcakes

This sourdough discard recipe is straightforward. Plus, it’s also quick! It takes less than one hour to make these cupcakes.

What You’ll Need: You need two bowls, a whisk, a spatula, and cupcake pans.

Now, I said this recipe was easy and I am not lying. Here is an overview of the steps:

1. Combine The Dry Ingredients. In a large mixing bowl, whisk the dry ingredients. This will ensure the dry ingredients are evenly distributed in the cupcake batter. Because the dry ingredients are mixed, It will help eliminate the temptation of overmixing! Remember, overmixing cake batter is a “big no-no”, since this develops the gluten, which leads to a tough cake.
2. Combine The Wet Ingredients: In a separate mixing bowl, whisk together the large eggs, white sugar, brown sugar, oil, vanilla extract, milk, and sourdough discard.
3. Mix The Wet Ingredients And The Dry Ingredients. Mix them together with a whisk or until they are combined. Do NOT overmix!! Once the batter is combined, stop mixing.
4. Fill The Cupcake Liners half-way. It is VERY important not to fill the paper liners more than halfway. If they are filled more than 50%, the batter will overflow in the oven! You’ll be sad just like I was when I first made this recipe. Trust me and learn from my mistakes.
5. Bake: Bake cupcakes in a 350°F (177°C) oven for 18-20 minutes. To check for doneness, insert a toothpick or cake tester in the center of a cupcake. They are done baking if the toothpick comes out clean. Let them cool on a wire rack before adding frosting.
6. Add Frosting: I used chocolate buttercream. However, my American vanilla buttercream frosting would also work well with these cupcakes. You can use a piping bag or spread the frosting on the cupcakes with a knife or off-set spatula.

Why Do We Use Espresso Powder?

Espresso powder is used in various chocolate cake recipes to enhance the chocolate flavor. It gives a deep and rich flavor. I promise that these cupcakes do NOT taste like coffee!

If coffee isn’t your thing, you can omit the espresso powder completely.

Tips For Success

1. Do not overmix the batter. Do I sound like a broken record? Maybe I do. However, I cannot stress how important it is to resist the urge to overmix cake batter.
2. Fill the cupcake liners halfway with the batter. Yes, only halfway! This batter will rise significantly in the oven. If the liners are filled more than fifty percent, then the batter will overflow.
3. Do NOT open the oven door early to check on the cupcakes! Ah, another mistake I made. I opened the door halfway through baking and my cupcakes sank in the middle. Don’t be tempted to open it earlier than 18 minutes.

Looking For A Cake Version?

Ingredients

• ▢½ Cup All Purpose Flour 60 grams
• ▢½ Cup Unsweetened Natural Cocoa Powder 40 grams
• ▢1 Teaspoon Espresso Powder or Instant Coffee Powder
• ▢¾ Teaspoon Baking Powder
• ▢½ Teaspoon Baking Soda
• ▢¼ Teaspoon Salt
• ▢¼ Cup Sourdough Discard 72 grams
• ▢2 Eggs room temperature
• ▢½ Cup Granulated White Sugar 100 grams
• ▢½ Cup Light Brown Sugar 100 grams
• ▢½ Cup Oil 80 grams
• ▢2 Teaspoons Vanilla Extract
• ▢⅓ Cup Milk 73 grams room temperature
• ▢1 Chocolate Buttercream Frosting

Instructions

• Preheat the oven to 350°F (177°C). Line your cupcake tin with 12 cupcake liners. Set aside.
• In a large mixing bowl, whisk the all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
• In a medium bowl, whisk together the sourdough discard, eggs, white sugar, brown sugar, oil, vanilla extract, and milk.
• Pour the wet ingredients mixture into the dry ingredients. Stir until combined. Remember not to overmix the ingredients! The batter will be slightly thin.
• Fill the liners halfway with the batter. Each should be only halfway full. Bake for 18-20 minutes or until done. You will know when the cupcakes are done baking when a toothpick inserted into the center of the cupcake comes out clean.
• Place the cupcakes on a wire cooling rack. Let cool completely before frosting.