Coconutty Sourdough Discard Chocolate Cupcakes

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.


– all-purpose flour – cocoa powder – baking powder – salt

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.


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