Let’s get real for a second: If you’ve been feeding a sourdough starter, you know what it feels like to pour that leftover discard down the drain. It’s the kind of unnecessary waste that makes you cringe a little every single time. But I’ve got a solution that’s not only eco-friendly but also downright indulgent—sourdough discard chocolate cupcakes.
Yes, cupcakes made out of sourdough discard are a thing, and let me tell you—they will absolutely blow your baking mind. This recipe takes the tangy, slightly fermented magic of sourdough discard and transforms it into gloriously moist, chocolatey perfection.
Not only is this a genius way to use up your discard (saving it from the trash, thank you very much), but it’s also the most decadent excuse to bake cupcakes ever. So, whether you’re a sourdough veteran or you’ve just hopped on the starter train, these cupcakes are about to become your new favorite way to bake sustainably.
Why You NEED Sourdough Discard Chocolate Cupcakes in Your Life
Let’s answer the question you’re surely asking: Why put sourdough discard into chocolate cupcakes? Can’t I just make my usual cake batter and call it a day? You could—but here’s why sourdough discard reigns supreme when it comes to knockout cupcakes:
- Waste-Free Baking: Feeding your sourdough starter means tossing out extra discard regularly. By reusing it in recipes like this, you’re reducing food waste and giving that bubbly goodness the second life it deserves.
- Enhances Flavor: Sourdough discard adds depth to desserts. Its tanginess balances the sweetness in chocolate cupcakes, creating layers of flavor you didn’t know were missing. Trust me—boxed mixes don’t stand a chance.
- Unbeatable Texture: The natural fermentation in sourdough makes cupcakes softer, fluffier, and more moist. It’s like giving your batter a secret ingredient that works overtime.
- Simple & Forgiving Recipe: Sourdough discard-based baking is a blessing for beginner bakers. You don’t need fancy techniques or a flawless starter—just mix, bake, and devour.
Gather Your Ingredients
Okay, enough chit-chat—let’s get to the good stuff. Here’s everything you’ll need to make about 12 gooey, rich sourdough discard chocolate cupcakes.
Dry Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) cocoa powder (Dutch-process or unsweetened work best)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup (180g) sourdough discard (unfed is perfect; no need for bubbly activity here!)
- 1 cup (200g) granulated sugar
- 1/3 cup (80ml) neutral oil (like vegetable or canola)
- 1/2 cup (120ml) buttermilk (or DIY: mix 1/2 cup milk + 1/2 tbsp vinegar, let sit for 5 minutes)
- 1 large egg
- 1 teaspoon vanilla extract
Optional Toppings
- Chocolate ganache or frosting
- Sprinkles, chocolate chips, or sea salt flakes
What You’ll Need to Bake
Here’s a quick checklist of tools to keep handy for whipping up these sourdough discard chocolate cupcakes:
- Mixing bowls (one large, one medium size)
- Hand whisk or electric mixer
- Sifter (for smooth, lump-free cocoa powder and flour)
- Cupcake tin and liners
- Ice cream scoop or large spoon (for evenly portioning batter)
- Toothpick (for testing doneness)
The Magic of Turning Discard Into Chocolate Cupcakes
Alright, let’s roll up our sleeves and dive headfirst into this no-waste recipe. Here’s how it all comes together:
- Prep Your Pan and Ingredients
Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with liners. Pro tip: If you’re extra, use fun, colorful liners to jazz up your cupcakes—they deserve it.
- Mix the Dry Crew
In your medium-sized bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir until evenly combined and set aside. This step is important for an even rise and lump-free batter!
- Whisk the Wet Ingredients
In a larger mixing bowl, combine the sourdough discard, sugar, oil, buttermilk, egg, and vanilla extract. Whisk until everything is smooth and creamy—it’ll look a little bubbly, and that’s totally normal.
- Combine Dry + Wet
Gradually mix the dry ingredients into the wet batter, stirring gently. Switch to a spatula if needed, and mix just until combined. Whatever you do, don’t overmix—this will keep your cupcakes soft and tender.
- Portion it Out
Using an ice cream scoop (or large spoon), divide the batter evenly between the cupcake liners. Aim to fill each about 2/3 full for that perfect dome shape when they bake.
- Bake!
Pop the pan into the oven and bake for 18-22 minutes. At the 18-minute mark, check for doneness by inserting a toothpick into the center of a cupcake—it should come out with a few moist crumbs, not batter.
- Cool & Decorate
Transfer the cupcakes to a wire rack and let them cool completely before frosting. I know it’s tempting, but decorating warm cupcakes is a disaster waiting to happen—they’ll melt the frosting faster than you can say “oops.”
Frosting Ideas for Sourdough Discard Chocolate Cupcakes
While these cupcakes are perfectly indulgent on their own, let’s not deny the magic frosting adds. Here are a few quick options:
- Classic Buttercream: Whip up a batch of fluffy chocolate or vanilla buttercream—simple, sweet, and crowd-pleasing. For tips, check out BBC Food’s Buttercream Recipe.
- Ganache Drip: Heat equal parts heavy cream and chocolate, pour it over each cupcake, and watch the drip-worthy magic unfold.
- Cream Cheese Frosting: Tangy frosting pairs beautifully with the slight sourdough undertones. Dream pairing, TBH.
How Do These Cupcakes Stack Up?
If you’re curious about the actual science of flavor and nutrition in this recipe, here’s the breakdown (per cupcake):
- Calories: 210
- Carbs: 28g
- Protein: 3g
- Fat: 10g
- Fiber: 2g
- Tangy Flavor Points: 100/10 🙃
FAQs: Here’s Everything You’re Dying to Ask
Can I use sourdough discard straight from the fridge?
Absolutely. No need to bring it to room temperature—it blends easily with wet ingredients.
What if I don’t have buttermilk?
No biggie! Substitute with a mix of milk and an acid (like lemon juice or vinegar). It works just as well.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes in an airtight container for up to 3 months. Defrost at room temp and frost just before serving.
A Love Letter to Zero-Waste Baking
Sourdough discard chocolate cupcakes are proof that sustainability doesn’t have to be boring or tasteless. You’re not just saving your sourdough discard from the trash—you’re upcycling it into a dessert that’s as indulgent as it is earth-loving. Plus, baking these cupcakes feels like a hug to your future self (and your taste buds).
So go ahead, grab your sourdough discard, and show it who’s boss. The planet will thank you—and so will anyone lucky enough to grab one of these cupcakes straight out of your kitchen.
PS: Don’t forget to share your cupcake creations! Tag me on Instagram with #WasteFreeCupcakes—I wanna see those sweet bakes!
Ready to save even MORE discard? Check out our Sourdough Discard Graham Crackers recipe next!
Print
Sourdough Discard Chocolate Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Ingredients
Dry Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) cocoa powder (Dutch-process or unsweetened work best)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup (180g) sourdough discard (unfed is perfect; no need for bubbly activity here!)
- 1 cup (200g) granulated sugar
- 1/3 cup (80ml) neutral oil (like vegetable or canola)
- 1/2 cup (120ml) buttermilk (or DIY: mix 1/2 cup milk + 1/2 tbsp vinegar, let sit for 5 minutes)
- 1 large egg
- 1 teaspoon vanilla extract
Optional Toppings
- Chocolate ganache or frosting
- Sprinkles, chocolate chips, or sea salt flakes
Instructions
- Prep Your Pan and Ingredients: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with liners. Pro tip: If you’re extra, use fun, colorful liners to jazz up your cupcakes—they deserve it.
- Mix the Dry Crew: In your medium-sized bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir until evenly combined and set aside. This step is important for an even rise and lump-free batter!
- Whisk the Wet Ingredients: In a larger mixing bowl, combine the sourdough discard, sugar, oil, buttermilk, egg, and vanilla extract. Whisk until everything is smooth and creamy—it’ll look a little bubbly, and that’s totally normal.
- Combine Dry + Wet: Gradually mix the dry ingredients into the wet batter, stirring gently. Switch to a spatula if needed, and mix just until combined. Whatever you do, don’t overmix—this will keep your cupcakes soft and tender.
- Portion it Out: Using an ice cream scoop (or large spoon), divide the batter evenly between the cupcake liners. Aim to fill each about 2/3 full for that perfect dome shape when they bake.
- Bake!: Pop the pan into the oven and bake for 18-22 minutes. At the 18-minute mark, check for doneness by inserting a toothpick into the center of a cupcake—it should come out with a few moist crumbs, not batter.
- Cool & Decorate: Transfer the cupcakes to a wire rack and let them cool completely before frosting. I know it’s tempting, but decorating warm cupcakes is a disaster waiting to happen—they’ll melt the frosting faster than you can say “oops.”
- Prep Time: 15
- Cook Time: 25
Nutrition
- Serving Size: 1 cupcake (based on 12 cupcakes)
- Calories: 180-220
- Sugar: 15-18g
- Fat: 8-10g
- Saturated Fat: 4-5g
- Fiber: 1-2g
- Cholesterol: 20-30mg
Keywords: Sourdough Discard Chocolate Cupcakes
