These sourdough chocolate cupcakes are full of chocolatey flavor and a subtle kick of coconut sweetness. This is the perfect dessert to indulge your sweet tooth and use up that tangy sourdough discard.
Ready for your new favorite discard recipe? These cupcakes are delicious, full of chocolate flavor, and topped with an irresistible mascarpone frosting. Keep this recipe in your back pocket, and you'll have no more trouble finding ways to use up that sourdough discard in the fridge.
If you love sweet discard recipes with coconut, be sure to try my sourdough discard coconut cake squares!
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Ingredients
- all-purpose flour
My go-to flour for all my baked goods. All-purpose flour always gives a nice light texture.
- cocoa powder
I always grab Dutch-processed cocoa powder that is unsweetened for use in chocolate cakes and cupcakes.
- baking powder
This recipe uses baking powder to give that beautiful spongy cake lift we all love in cupcakes.
- salt
You can't get the ultimate sweetness without a little bit of salt to enhance all those flavors. I like to use sea salt.
- light brown sugar
The brown sugar pairs perfectly with the subtle notes of coconut in these cupcakes.
- unsalted butter
I always opt for butter when I can; it just adds an extra rich depth of flavor. Make sure to use softened butter here.
- pure vanilla extract
What cupcake recipe would be complete without the warm and sweet notes of vanilla?
- large eggs
Eggs enrich our batter and help to puff up the cupcakes for that light airy texture.
- sourdough discard
I've tried chocolate cupcakes with and without discard, and the discard cupcakes are hands-down tastier. Sourdough recipes are always better.
- shredded coconut
This secret ingredient, which people don't often think of adding to their cupcakes, really pulls all the flavors together and adds that extra punch of texture to push these cupcakes over the top.
- whole milk
The liquid component that brings the batter to the right consistency.
See the recipe card for the frosting recipe and full recipe quantities.
Instructions
Get the oven preheating to 350°F (177°C) and line your muffin pan with paper liners. Then, in a bowl, mix the flour, cocoa, baking powder, and salt.
In another large bowl, beat the butter and sugar together until light and creamy. Add the vanilla, then add the eggs one at a time, mixing between each. Mix in the sourdough discard, and then slowly add the dry mixture to the wet mixture. Add in the milk and mix until just combined, being careful not to overmix. Finally, fold in the coconut.
Fill the cupcake liners ¾ full of batter and bake in the preheated oven for 20-23 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to finish cooling.
To make the frosting beat the mascarpone in a mixer until smooth. Then, add the sugar slowly, beating until fluffy. Turn the mixer on high speed and add the cream. Beat until light and fluffy, about 1 to 3 minutes.
Once the cupcakes have completely cooled, pipe the frosting on with a piping bag. Sprinkle some coconut on top for extra flavor and a beautiful finish.
Hint: Mixing up frosting is a forgiving process. If the consistency seems too thick and hard to work with, thin it down with more cream. If it's looking too runny, add in some more cocoa or confectioners' sugar.
Substitution Notes
Feel free to substitute cake flour for the all-purpose flour in the recipe for a lighter crumb.
You can also omit the coconut if you'd prefer.
If you don't have unsweetened coconut on hand, you can use sweetened; just reduce the amount of sugar in the batter.
The butter can also be swapped out if you want to use a neutral-flavored oil such as avocado, coconut oil, or vegetable oil.
Variations & Add-ins
- I enjoy switching things up with the frosting on these cupcakes. I love a rich chocolate buttercream frosting with chocolate sprinkles.
- Another delicious option that pairs great with these cupcakes is a classic vanilla buttercream frosting.
Tools You'll Need
Large mixing bowl: You'll need two, one for the dry ingredients and one for the wet ingredients.
Measuring cups and spoons
Hand mixer or a stand mixer: You can totally mix these cupcakes up by hand but an electric mixer fitted with a whisk attachment does make things much easier.
Silicone spatula: For folding in the coconut and easily transferring the batter into the cucpcake liners.
Muffin pan: I use a 12-cup muffin tin.
Cooling rack: One of my most used assests in the kitchen! Everyone needs a few good wire racks.
💭Crucial Success Tips
- One of my top tips for baking these cupcakes and most any other cake-type recipe is to allow all the components to come to room temperature before mixing them together.
- Turning the cupcakes around in the oven halfway into the baking time will ensure more even baking.
- Be sure to avoid overfilling the cupcake liner, as this can cause your cupcakes to sink in the middle or even overflow.
FAQ
Sometimes overfilling the cupcake liners can result in craters in the cupcakes. Try reducing the amount of batter you put in each liner.
Absolutely, you can use both active sourdough starter or sourdough starter discard in this recipe. Both will turn out fantastic.
The best method I've found for checking doneness is by sticking a toothpick into the center of the cupcake. If the toothpick comes out clean you know they are done.
More Sourdough Discard Recipes
Looking for other sourdough discard recipes like this? Try these:
📖Printable Recipe
📖 Recipe
Sourdough Chocolate Coconut Cupcakes
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Ingredients
- 100 grams all-purpose flour
- 25 grams cocoa powder unsweetened
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 200 grams light brown sugar
- 110 grams unsalted butter softened
- ¾ teaspoon vanilla extract
- 2 large eggs
- 100 grams sourdough discard
- 60 grams shredded coconut unsweetened
- 70 grams whole milk
Frosting
- 110 grams mascarpone cheese cold
- 60 grams confectioners' sugar
- 120 grams heavy whipping cream cold
Instructions
- Get the oven preheating to 350°F (177°C) and line your muffin pan with paper liners.
- In a bowl, mix the flour, cocoa, baking powder, and salt.
- In another large bowl, beat the butter and sugar together until light and creamy. Add the vanilla, then add the eggs one at a time, mixing between each. Mix in the sourdough discard.
- Slowly add the dry mixture to the wet mixture. Add in the milk and mix until just combined, being careful not to overmix. Finally, fold in the coconut.
- Fill the cupcake liners ¾ full of batter and baked in the preheated oven for 20-23 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to finish cooling.
For the frosting
- To make the frosting beat the mascarpone in a mixer until smooth. Then, add the sugar slowly, beating until fluffy. Turn the mixer on high speed and add the cream. Beat until light and fluffy, about 1 to 3 minutes.
- Once the cupcakes have completely cooled, pipe the frosting on with a piping bag. Sprinkle some coconut on top for extra flavor and a beautiful finish.
Video
Notes
Nutrition
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How To Store
These cupcakes store great in an airtight container in the refridgerator for up to 1 week. You can also freeze unfrosted baked cupcakes for up to 3 months.
When you're ready to pull them out of the freezer, allow them to come to room temperature and then proceed with frosting.
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