These moist, tender cupcakes blend tangy sourdough discard with deep chocolate and a shot of espresso for grown-up flavor with simple prep. Sourdough Chocolate Espresso Cupcakes & Espresso Buttercream are perfect for brunch or an after-dinner treat, and they pair nicely with other baked goods like blueberry lemon sourdough bread for a cozy spread.
Why You’ll Love This Sourdough Chocolate Espresso Cupcakes & Espresso Buttercream
- Complex chocolate and espresso notes balanced by mild sourdough tang.
- Uses sourdough discard to cut waste and add depth of flavor.
- Quick to mix and bakes in about 20 minutes—easy weeknight treat.
- Kid-friendly base with sophisticated frosting for adult palates.
- Great leftovers; cupcakes stay moist in the fridge for several days.
Ingredients Needed
For other discard ideas see blueberry muffins with sourdough discard for inspiration.
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Cupcake batter:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder dissolved in 1 tbsp hot water
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Espresso buttercream:
- 1 cup unsalted butter, room temperature
- 3–3 1/2 cups powdered sugar, sifted
- 2 tbsp brewed espresso (cooled) or 1 tbsp espresso dissolved in 2 tbsp water
- 1/4 cup cocoa powder (optional for mocha frosting)
- Pinch of salt
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Toppings (optional):
- Cocoa nibs, chocolate shavings, espresso beans, or sea salt flakes
Step-by-Step Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with liners; whisk flour, cocoa, baking soda, and salt together.
- In a bowl, beat sourdough discard with sugars, eggs, oil, milk, and vanilla until smooth; stir in dissolved espresso.
- Fold dry ingredients into wet ingredients just until combined—do not overmix.
- Divide batter evenly into liners (about 2/3 full) and bake 18–22 minutes until a toothpick comes out with a few moist crumbs.
- Cool cupcakes in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For buttercream, beat butter until fluffy, add sifted powdered sugar and cocoa (if using) alternately with brewed espresso; beat until smooth and spreadable.
- Pipe or spread frosting on cooled cupcakes and finish with desired toppings.
Serving Suggestions Sourdough Chocolate Espresso Cupcakes & Espresso Buttercream
- Serve warm or chilled with a dusting of cocoa powder and a single espresso bean.
- Pair with a small scoop of vanilla ice cream for an indulgent dessert plate.
- Offer alongside fresh berries to cut richness and add color.
- Present on a tiered stand for brunch or party grazing.
Tips for Success Sourdough Chocolate Espresso Cupcakes & Espresso Buttercream
- Use room-temperature eggs and butter for a smoother batter and frosting.
- Don’t overmix the batter to keep cupcakes tender and avoid dense texture.
- Let cupcakes cool completely before frosting to prevent melting the buttercream.
- Adjust espresso strength to taste; stronger brew enhances the chocolate.
- For inspiration on chocolate-forward desserts, try recreating elements from chocolate brownie and mousse trifle for party presentations.
Variations
- Chocolate-hazelnut: Fold 1/3 cup chopped toasted hazelnuts into batter and swirl Nutella into the frosting.
- Dairy-free: Use dairy-free margarine and coconut milk instead of butter and whole milk for a vegan option.
- Mocha swirl: Add extra cocoa to the buttercream and a pinch of cinnamon for a spiced mocha twist.
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Sourdough Chocolate Espresso Cupcakes
Moist and tender cupcakes that blend tangy sourdough discard with rich chocolate and espresso for a delightful treat perfect for any occasion.
Ingredients
Cupcake Batter
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 2 large eggs Use room temperature
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder dissolved in 1 tbsp hot water
Espresso Buttercream
- 1 cup unsalted butter, room temperature
- 3-3 1/2 cups powdered sugar, sifted
- 2 tbsp brewed espresso (cooled) or 1 tbsp espresso dissolved in 2 tbsp water
- 1/4 cup cocoa powder (optional for mocha frosting)
- 1 pinch salt
Toppings (Optional)
- cocoa nibs, chocolate shavings, espresso beans, or sea salt flakes Choose any combination for garnish
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
- In another bowl, beat together sourdough discard, both sugars, eggs, oil, milk, and vanilla until smooth.
- Stir in the dissolved espresso until fully incorporated.
- Fold the dry ingredients into the wet ingredients until just combined; do not overmix.
Baking
- Divide batter evenly into the muffin liners, filling each about 2/3 full.
- Bake for 18 to 22 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- For the buttercream, beat the room temperature butter until fluffy.
- Gradually add sifted powdered sugar and cocoa (if using), alternating with brewed espresso, until smooth and spreadable.
- Pipe or spread the frosting on the cooled cupcakes and finish with desired toppings.
Notes
Use room-temperature eggs and butter for a smoother batter and frosting. Don't overmix to keep cupcakes tender. Allow the cupcakes to cool completely before frosting to prevent melting the buttercream. Adjust espresso strength to taste as stronger brews enhance the chocolate flavor.