Frosted Sourdough Chocolate Chip Cupcakes
These frosted sourdough chocolate chip cupcakes are soft, tender, and topped with a rich layer of buttercream frosting, makes them feel extra special. Made with starter or discard, these cupcakes come together so easily and are perfect for beginner bakers, all the celebrations, or when you're craving a sweet treat with a homemade touch.
Equipment
- Stand Mixer
- Large Bowl
- Whisk
- Muffin pan/muffin liners
- Silicone spatula
Ingredients
Dry Ingredients
- 1 cup (150g) All-purpose flour
- ½ tsp Baking powder
- ½ tsp Baking soda
- 1 tbsp Cocoa powder
- ½ tsp Salt
Wet Ingredients
- 1 Stick (113.5g) Softened butter
- ¾ cup (154g) Granulated sugar
- 2 Egg whites
- 1½ tsp Vanilla extract
- 3 tbsp Sour cream
- ½ cup (140g) Sourdough starter
- ½ cup Chocolate chips
Frosting Ingredients
- 2 cups (230g) Powdered sugar
- 1 stick (113.5) Softened butter
- ¼ cup (62g) Milk or heavy cream
- ½ tsp Salt
- 1-2 drops Food coloring (optional)
Instructions
- Preheat your oven to 350 degrees, line your muffin pan with muffin liners, and set aside.
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cocoa powder and set aside.
- In your stand mixer, add softened butter and granulated sugar to the bowl. Start mixing on the lowest setting and then gradually increase to medium speed. Cream the butter until the sugar is absorbed into the butter.
- Next, add the egg whites, sourdough discard, vanilla extract, sour cream, and salt to the mixer.
- After all the wet ingredients are well incorporated, start adding the dry ingredients slowly to the mixer until everything is well combined.
- Add your chocolate chips to the batter and fold them in with a silicone spatula to avoid over-mixing.
- Add the batter to each muffin tin and leave room at the top to account for the batter rising.
- Bake at 350 degrees for 18-23 minutes or until a toothpick or knife comes out clean. TIP: If there is no batter on the toothpick and only chocolate, the muffins are ready.
For the Frosting
- While the muffins are cooling, cream butter and powdered sugar into your stand mixer.
- Once the sugar is fully absorbed, add in the milk or cream, vanilla extract, salt, and any food coloring you'd like.
- If your batter is too runny, add powdered sugar. If your batter is too thick, add more milk to get your desired consistency.