Rich, fudgy, and unbelievably moist, these sourdough chocolate cupcakes are perfect for birthdays or a special weekend treat. They’re topped with a velvety chocolate ganache that pairs beautifully with the subtle tang of sourdough.
Whether you use active starter or discard, this recipe is a delicious way to make the most of your extra sourdough and create cupcakes that are as fluffy as they are flavorful.
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Ingredients
Cocoa Powder. Use unsweetened, 100% cocoa powder for this recipe. I prefer to use Dutch cocoa powder, but using natural powder also works.
Coffee. Using fresh brewed hot coffee helps the cocoa powder to bloom, making the cocoa taste more prominent. You can substitute with hot water if you’re not a coffee fan or don’t want to add any caffeine to your recipe. Decaf coffee also works.
Milk. Whole, partially skimmed or skimmed milk works for this recipe.
Oil. Use canola, sunflower or any non-flavored oil for this recipe. I don’t recommend olive oil, as it leaves a strong aftertaste.
Sourdough. You can use both active and discard sourdough starter. If you have a sourdough chocolate starter, you can use it for this recipe for a stronger flavor.
How to make it
Bloom the Cocoa. In a large bowl, add cocoa powder and hot coffee. Whisk until the mixture is combined and free of lumps. Let it rest for 5 to 10 minutes, or until it cools to room temperature.
Mix the ingredients. To the cocoa-coffee mixture, add milk, oil, a large egg, sugar, sourdough starter and vanilla extract, mixing until well combined. Add baking powder, salt and all-purpose flour, whisking until the batter is free of lumps.
Line and bake. Line a muffin pan with paper liners. Fill each liner about ¾ full with batter. Bake on the middle rack of a preheated 350°F (175°C) oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
Don’t overfill the paper tins! Filling the tins right helps prevent overflow and gives your cupcakes a perfect dome.
Make the Chocolate Ganache. In a microwave-safe bowl, add the chocolate chips. Microwave in 20- to 30-second intervals, stirring between each, until fully melted and smooth. Add the heavy cream and whisk until the mixture is glossy and fully combined.
Frost the Cupcakes. Once both the cupcakes and ganache have cooled, top each cupcake with a generous spoonful of ganache.
Expert Tips
Bloom your cocoa! Don't skip this step. Blooming deepens the chocolate flavor and helps dissolve any bitterness, giving your cupcakes a rich and smooth chocolate base.
Don't overmix the batter. Once you add the flour, whisk only until the dry spots are gone. Overmixing can lead to dense cupcakes.
Don’t bake for longer than necessary. Chocolate cupcakes can dry out if overbaked, and that can happen fast or if your oven runs hot. Start checking for doneness after 15 minutes if your baking times tend to be shorter.
Let the ganache thicken slightly before spreading. For a topping that doesn’t slide off the cupcake, wait until the ganache is spreadable.
For a nice finishing touch, top the ganache with flaky sea salt, sprinkles, crushed nuts or chocolate curls.
Question you might have
Can I use sourdough discard in cupcakes?
Yes! If you're worried about the tangy taste, I recommend using fresh discard (no older than a few days).
Do sourdough cupcakes taste sour?
When balanced with flavors like chocolate, the tang is mild and adds depth, not sourness.
Do I need to ferment the batter?
It is not required. If you want to, however, you can rest the batter without the baking powder overnight in the fridge, adding it before baking.
How to store them?
Store cupcakes in an airtight container at cool room temperature for 1 to 2 days to keep them tender with a soft, glossy ganache. For longer storage, refrigerate for up to 5 days, just let them come to room temperature before serving for the best texture.
More Sourdough Chocolate Recipes
Have you tried these Chocolate Sourdough Cupcakes? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!
📖 Recipe
Sourdough Chocolate Cupcakes
Equipment
- 1 muffin pan
- paper tins
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 6 tablespoon cocoa powder unsweetened and dutch
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup sourdough discard
- ½ cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup coffee or hot water
- 6 oz semi sweet chocolate chips
- 1 tablespoon honey
- ⅓ cup heavy cream
Instructions
- In a large bowl, bloom the cocoa powder by adding cocoa powder and hot coffee. Whisk until the mixture is combined and free of lumps. Let it rest for 5 to 10 minutes, or until it cools to room temperature.
- To the cocoa-coffee mixture, add milk, oil, a large egg, sugar, sourdough starter and vanilla extract. Mix until well combined.
- Add baking powder, salt and all-purpose flour, whisking until the batter is free of lumps.
- Line a muffin pan with paper liners. Fill each liner about ¾ full with batter.
- Don’t overfill the paper tins! Filling the tins right helps prevent overflow and gives your cupcakes a perfect dome.
- Bake on the middle rack of a preheated 350°F (175°C) oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the chocolate ganache, in a microwave-safe bowl, add the chocolate chips. Microwave in 20- to 30-second intervals, stirring between each, until fully melted and smooth. Add the heavy cream and whisk until the mixture is glossy and fully combined. For extra shine and a touch of sweetness, you can mix in 1 tablespoon of honey (optional). Let the ganache cool slightly until it thickens enough to spread.
- Once both the cupcakes and ganache have cooled, top each cupcake with a generous spoonful of ganache. Use the back of a spoon or an offset spatula to spread it evenly.
Anonymous
Came out great!