Sourdough Chocolate Cupcakes

5 from 2 votes

Sourdough Chocolate Cupcakes

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.

Prep Time10

Cook Time15

Total Time25

Course: Sourdough

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 316kcal

Author: Tatiana Kamakura

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

US Customary - Metric

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.

Video

Notes

Abot the 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.

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 luxurious, glossy topping that doesn’t slide off the cupcake, wait until the ganache is spreadable.

Nutrition