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.