Sourdough Chocolate Cupcakes
These Sourdough Chocolate Cupcakes are rich, plush, deeply chocolatey, and unbelievably soft. They bake up with tall domes and a velvety crumb that stays tender for days, and you can ferment the batter overnight for added benefits of fermentation.
Equipment
- 2 standard 12-cup cupcake tin - for baking cupcakes. I love these pans from USA Bakeware linked here.
- Cupcake liners - to avoid burned edges. I love these bakery style parchment cupcake liners linked here that are non-stick.
- Measuring cups and spoons - if not using a scale and for smaller ingredients.
- Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking. I linked the one like here.
- 2 Tablespoon scoop - for scooping batter. I love this scoop for cupcakes linked here.
- Whisk + spatula - for combining ingredients.
- Mixing bowls - for mixing the batter and frosting.
- Hand mixer or stand mixer - for mixing the chocolate buttercream.
- Cooling rack - to cool cupcakes.
- Toothpick or cake tester - to test when cupcakes is done.
- Fine-mesh sieve or sifter - for sifting cocoa and powdered sugar to avoid grainy frosting.
- Pastry bags and decorating tips (optional) - for piping frosting on the cupcakes. If you're new to cake decoration, this set linked here has pastry bags and an assortment of classic tips to choose from.
Ingredients
Wet Ingredients:
- 1/2 (120g) cup sourdough discard
- 2 (240g) cups granulated white sugar
- ⅔ (160g) cup full-fat sour cream
- 1 (240g) cup whole milk or buttermilk
- 3/4 (165g) cup avocado oil (hold back 1/4 cup ((57g)) for egg emulsion)
- 2 large eggs room temp
- 2 large egg yolks room temp
- ¼ (56g) cup unsalted butter melted
- 2 teaspoons vanilla extract
- ¼ (80g) cup hot water or brewed coffee slightly cooled
- ¼ teaspoon instant espresso powder
Dry Ingredients:
- 2 ¾ (325g) cups all-purpose flour
- ¾ (64g) cup Dutch-process cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
Chocolate Buttercream:
- 8 (226g) oz good-quality dark or semisweet chocolate chips
- 1 (226g) cup unsalted butter room temp
- ½ (50g) cup Dutch-process cocoa powder
- ½ teaspoon fine sea salt
- ¼ teaspoon espresso powder optional
- 3 ½ (420g) cups powdered sugar sifted
- ½ (120g) cup heavy cream cold
- 2 teaspoons vanilla extract
Instructions
Step 1: Mix Fermented Base
- The night before you want to bake your cupcakes, ferment the base of your batter. In a bowl, combine with a whisk the flour, cocoa powder, sourdough discard, white sugar, sour cream, buttermilk or milk, and 1/2 cup of avocado oil (reserve 1/4 cup for later).1/2 (120g) cup sourdough discard, 2 (240g) cups granulated white sugar, ⅔ (160g) cup full-fat sour cream, 1 (240g) cup whole milk or buttermilk, 3/4 (165g) cup avocado oil, 2 ¾ (325g) cups all-purpose flour, ¾ (64g) cup Dutch-process cocoa powder
- Optional Overnight Fermentation: Cover the bowl with plastic wrap, and refrigerate overnight. This step is key in your fermentation process. If you want to shorten your fermentation time, you can allow the batter to rest for 4 hours at room temperature for a same day bake. I don't advise leaving this batter at room temperature overnight, its too hydrated and will overproof.
Step 2: Finish Mixing Batter
- Continued Overnight Fermentation: The next day, remove bowl of batter from refrigerator and allow to rest on the counter for roughly 2 hours. This is a key step to achieving a tender crumb, don't skip this step! If you like temperature cues, the temperature of the batter should read roughly 70 F before proceeding. If you allowed batter to rest on the counter and did not refrigerate or you're doing a quick bake, skip this step of resting.
- Next, brew the amount of coffee you need or mix your hot water and espresso powder together. Set this aside to cool slightly.¼ (80g) cup hot water or brewed coffee slightly cooled, ¼ teaspoon instant espresso powder
- Melt the butter in a microwave safe bowl and allow to cool slightly.¼ (56g) cup unsalted butter
- In a medium mixing bowl, add your eggs, egg yolks, the remaining 1/4 cup (57g) of avocado oil, melted butter, vanilla extract, the coffee mixture, baking soda, baking powder, and salt to the bowl. Whisk this mixture together until it's smooth and combined.2 large eggs, 2 large egg yolks, 2 teaspoons vanilla extract, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon fine sea salt
- To the bowl with your fermented batter, add the egg mixture. Whisk until smooth or use hand mixers ON LOW to incorporate the batter. To avoid a tight and tough cupcake, mix ingredients as gently as possible. This means mix until just incorporated and if using hand beaters, use the lowest setting.
Step 3: Bake Cupcakes
- Preheat oven to 375°F (190°C). Line 2 12-cup cupcake pans with parchment cupcake liners, and spray well with cooking spray to avoid the cupcakes sticking to the paper. This is important, don't skip this step.
- Using a spoon or batter scoop, scoop the batter into the cupcake tins until the cups are 2/3 of the way full. Avoid overfilling the cups or the cupcakes will spill over!
- Bake the cupcakes at 375°F (190°C) for 5 minutes (this gives you a nice round top), then without opening oven reduce temperature to 350°F (175°C). Bake the cupcakes for another 15 minutes before checking them with a toothpick for doneness.
- When the cupcakes are done, a toothpick should come out with a few moist crumbs but not with wet batter. When you touch the top of the center of the cupcake, it should be firm and not overly glossy. Internal temperature should be between 195-200 F in the center.
- Note: If chocolate cupcakes are under done, when the cupcakes are removed from heat the center will fall. If you overbake the cupcakes, it will err on the side of being dry. Go slow and check frequently if you need to extend the bake time after the 15 minutes at 350°F (175°C).
- When cupcakes are done cool slightly in pans, then transfer to a cooling rack to cool and avoid the cupcake liners form getting soggy. Prepare the chocolate buttercream while the cupcakes cool.
- Cooling Tip: If you want to speed up the cooling process, you can transfer the cupcakes to the refrigerator after transferring to the cooling rack to help cool them off while you prepare the frosting.
Step 4: Make Chocolate Buttercream
- In a microwave safe bowl, melt chocolate chips. Heat at 30 second intervals, stirring between. You want chocolate to be melted and smooth. I achieved this consistency with 3 30-second intervals in the microwave. Be careful overheating your chocolate or it will stiffen and be hard to work with. Allow to cool.8 (226g) oz good-quality dark or semisweet chocolate chips
- In a stand mixer or a large bowl, add your butter. Cream on high for 3-4 minutes until pale and fluffy.1 (226g) cup unsalted butter
- Sift in cocoa powder, and add salt and espresso powder to frosting if using. Whip on medium high until frosting is smooth.½ (50g) cup Dutch-process cocoa powder, ½ teaspoon fine sea salt, ¼ teaspoon espresso powder
- Add cooled melted chocolate to the frosting. Whip on high until frosting is glossy and smooth.
- Add sifted powdered sugar to icing. Beat sugar into icing. At this point the icing may look very stiff. Don't worry!3 ½ (420g) cups powdered sugar
- Add vanilla and half of the cream to the icing. Whip on high until frosting starts to become light and fluffy. Add remaining cream in 1 Tablespoon intervals until the frosting has achieved your desired consistency. Chill for a few minutes in the refrigerator if icing is very soft. It won't need long, so keep an eye on it.2 teaspoons vanilla extract, ½ (120g) cup heavy cream
Step 5: Frost Cupcakes
- Make sure your cupcakes are cooled before your frost them, or the icing will melt right off.
- Transfer the chocolate buttercream to a piping bag fitted with a large star tip, and pipe the chocolate buttercream in swirls on top of the cooled cupcakes. Sprinkle with chocolate sprinkles for extra cuteness, and serve!
- Yields 24 cupcakes
Notes
How to Store:
Room Temperature: store at room temperature in airtight container or stand with lid for up to 3 days. Refrigerator: Unfrosted cupcakes: Store in airtight container or tightly covered for up to 5 days. Bring to room temperature and frost before serving. Frosted Cupcakes: Store in an airtight container for up to 4 days. Allow to come to room temperature before enjoying. Freezer: Cover unfrosted cupcakes tightly in plastic, freeze up to 1 month. Thaw overnight in refrigerator when ready to use. Frost and serve cupcakes. Tried this recipe?Let us know how it was!