Sourdough Chocolate Cupcakes
Sourdough Chocolate Cupcakes with Vanilla Frosting: Simple in flavor profile but oh so delicious and a great way to bake sourdough style!
Servings: 12 cupcakes
Ingredients
- 1/2 cup sourdough starter discard recently fed
- 1/2 cup unsweetened almond milk or regular milk
- 1 cup all purpose flour
- 2/3 cup real maple syrup
- 1/4 cup olive oil
- 1/2 tablespoon vanilla
- 1 egg beaten
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/3 cup chopped dark chocolate
Frosting
- 1/2 cup butter softened
- 1 1/2 cup powdered sugar
- dash of salt
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
Instructions
- In a small bowl, combine starter, almond milk, and flour. Cover and set aside for 1/2 hour to an hour.
- Meanwhile, mix cocoa powder, salt and baking soda in a small bowl. Combine maple syrup, olive oil, vanilla, and egg (beaten ahead of time) in a large bowl.
- Stir cocoa powder mixture and chopped dark chocolate into the liquid ingredient bowl. Add starter, milk, and flour mixture. Mix until well combined. It will seem as though it won't combine. Be patient and take your time.
- Once fully mixed, place in a lined or greased muffin tin and bake at 350 degrees for 14-18 minutes, until they bounce back when touched.
Frosting
- Using an electric mixer, cream butter until light and fluffy.
- Gradually add powdered sugar, 1/2 cup at a time.
- Sprinkle with a dash of salt. Add vanilla and almond milk.
- Mix an additional 30 seconds to a minute. Frost cooled cupcakes.