Ingredients
Scale
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