{"id":305402,"date":"2025-11-20T05:08:58","date_gmt":"2025-11-20T05:08:58","guid":{"rendered":"https:\/\/som2nynetwork.com\/recipes\/category-a-b\/breakfast\/sourdough-chocolate-cupcakes-milk-and-pop\/"},"modified":"2025-11-20T05:08:58","modified_gmt":"2025-11-20T05:08:58","slug":"sourdough-chocolate-cupcakes-milk-and-pop","status":"publish","type":"post","link":"https:\/\/som2nynetwork.com\/?p=305402","title":{"rendered":"Sourdough Chocolate Cupcakes \u2013 Milk and Pop"},"content":{"rendered":"


\n<\/p>\n

\n

Rich, fudgy, and unbelievably moist, these sourdough chocolate cupcakes<\/strong> are perfect for birthdays or a special weekend treat. They\u2019re topped with a velvety chocolate ganache that pairs beautifully with the subtle tang of sourdough.<\/p>\n

\"Sourdough<\/figure>\n

Whether you use active starter or discard, this recipe is a delicious way to make the most of your extra sourdough and create cupcakes that are as fluffy as they are flavorful.<\/p>\n\n

\nJump to:<\/summary>\n<\/details>\n
\n
\n

Ingredients<\/h2>\n
\"Ingredients\"Ingredients<\/figure>\n

Cocoa Powder.<\/strong> Use unsweetened, 100% cocoa powder for this recipe. I prefer to use Dutch cocoa powder, but using natural powder also works.<\/p>\n

Coffee. <\/strong>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\u2019re not a coffee fan or don\u2019t want to add any caffeine to your recipe. Decaf coffee also works.<\/p>\n

Milk. <\/strong>Whole, partially skimmed or skimmed milk works for this recipe.<\/p>\n

Oil. <\/strong>Use canola, sunflower or any non-flavored oil for this recipe. I don\u2019t recommend olive oil, as it leaves a strong aftertaste.<\/p>\n

Sourdough. <\/strong>You can use both active and discard sourdough starter. If you have a sourdough chocolate starter<\/a>, you can use it for this recipe for a stronger flavor.<\/p>\n<\/div>\n<\/div>\n

\n
\n

How to make it<\/h2>\n

Bloom the Cocoa.<\/strong> In a large bowl, add 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.<\/p>\n

\n
\n
\"Cupcake\"Cupcake<\/figure>\n

Mix the ingredients. <\/strong>To the cocoa-coffee mixture, add milk, oil, a large egg, sugar, sourdough starter and vanilla extract, mixing until well combined. Add baking powder, salt and all-purpose flour, whisking until the batter is free of lumps.<\/p>\n<\/div>\n

\n
\"Cupcake\"Cupcake<\/figure>\n

Line and bake. <\/strong>Line a muffin pan with paper liners. Fill each liner about \u00be full with batter. Bake on the middle rack of a preheated 350\u00b0F (175\u00b0C) oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.<\/p>\n<\/div>\n<\/div>\n

Don\u2019t overfill <\/strong>the paper tins! Filling the tins right helps prevent overflow and gives your cupcakes a perfect dome.<\/p>\n

\"A\"A<\/figure>\n

Make the Chocolate Ganache.<\/strong> 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.<\/p>\n

Frost the Cupcakes.<\/strong> Once both the cupcakes and ganache have cooled, top each cupcake with a generous spoonful of ganache.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Expert Tips<\/h2>\n

Bloom your cocoa! <\/strong>Don’t skip this step. Blooming deepens the chocolate flavor and helps dissolve any bitterness, giving your cupcakes a rich and smooth chocolate base.<\/p>\n

Don’t overmix the batter. <\/strong>Once you add the flour, whisk only until the dry spots are gone. Overmixing can lead to dense cupcakes.<\/p>\n

Don\u2019t bake for longer than necessary. <\/strong>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.<\/p>\n

Let the ganache thicken slightly before spreading. <\/strong>For a topping that doesn\u2019t slide off the cupcake, wait until the ganache is spreadable.<\/p>\n

For a nice finishing touch, top the ganache with flaky sea salt, sprinkles, crushed nuts or chocolate curls.<\/strong><\/p>\n

\"Crumb\"Crumb<\/figure>\n<\/div>\n<\/div>\n

Question you might have<\/h2>\n

Can I use sourdough discard in cupcakes?<\/strong>
Yes! If you’re worried about the tangy taste, I recommend using fresh discard (no older than a few days).<\/p>\n

Do sourdough cupcakes taste sour?<\/strong>
When balanced with flavors like chocolate, the tang is mild and adds depth, not sourness.<\/p>\n

Do I need to ferment the batter?<\/strong>
It is not required. If you want to, however, you can rest the batter without the baking powder overnight in the fridge, adding it before baking.<\/p>\n

How to store them?<\/strong>
Store cupcakes in an airtight container at cool room temperature for 1 to 2 days to keep them tender with a soft, glossy ganache. For longer storage, refrigerate for up to 5 days, just let them come to room temperature before serving for the best texture.<\/p>\n

More Sourdough Chocolate Recipes<\/h2>\n

Have you tried these Chocolate Sourdough Cupcakes<\/strong>? Please leave a \ud83c\udf1f star rating in the recipe card below, I’d love to know how it went!<\/p>\n

\ud83d\udcd6 Recipe<\/h2>\n
\n
\n
\n
\"Three\"Three<\/div>\n<\/div>\n

Sourdough Chocolate Cupcakes<\/h2>\n

Tatiana Kamakura<\/a><\/span><\/p>\n

Rich, fudgy, and unbelievably moist, these sourdough chocolate cupcakes are perfect for birthdays or a special weekend treat. They\u2019re topped with a velvety chocolate ganache that pairs beautifully with the subtle tang of sourdough.<\/span><\/p>\n<\/default1:lineargradient><\/default1:defs><\/default1:lineargradient><\/default1:defs><\/default1:lineargradient><\/default1:defs><\/default1:svg><\/p>\n\n

\n

Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Total Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

\n
\n
\n

Course <\/span>Sourdough<\/span><\/p>\n

Cuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n

\n
\n

Servings <\/span>12<\/span> cupcakes<\/span><\/span><\/p>\n

Calories <\/span>316<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n