Sourdough Chocolate Espresso Cupcakes & Espresso Buttercream

Sourdough Chocolate Espresso Cupcakes – combine the tangy notes of sourdough discard with the richness of unsweetened chocolate powder and the boldness of espresso. Top these delectable treats with a velvety espresso buttercream frosting for a perfect balance of sweetness and coffee-infused delight.

Calling all chocolate and coffee lovers! If you crave the perfect union of rich flavors, then Sourdough Chocolate Espresso Cupcakes with Espresso Buttercream frosting are tailor-made for your taste buds.

This delectable recipe is a symphony of comfort and indulgence that marries the goodness of common ingredients with the depth of coffee and cocoa.

Crafted for the adventurous baker, this treat takes everyday staples like flour, sugar, butter, and eggs and transforms them into an irresistible creation. The magic lies in the infusion of coffee and espresso, turning these cupcakes into a fragrant delight.

Adding a twist, the use of sourdough discard introduces a subtle tang that elevates each bite, making these cupcakes truly extraordinary.

But let’s not forget the crowning glory – the espresso buttercream frosting. Made with creamy butter, velvety powdered sugar, and a generous shot of espresso, this luscious topping is the epitome of coffee-infused luxury. Its silky texture and bold flavor perfectly complement the cupcakes, creating a harmonious balance of sweetness and coffee kick.

The best part? This recipe is as easy as it is delicious. With clear instructions and no complex waiting periods, you can enjoy these delectable treats in no time.

So whether you’re a seasoned baker looking for a new twist or a novice eager to impress, these Sourdough Chocolate Espresso Cupcakes are a delightful journey into the world of flavors, right in your kitchen!

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Why You’ll Love This Recipe:

Coffee & Chocolate Delight- 

Coffee and chocolate lovers will be in heaven once they learn they can have their favorite drink in a cup, turned into a cupcake! Rich chocolatey goodness with the bold flavors of espresso.

Simple to Make –

These Sourdough Chocolate Espresso Cupcakes are quickly whipped up by hand – no need to pull out a hand mixer or a stand mixer. Just mix, pour, and bake!

Great way to use up Extra Sourdough Discard –

The acidic properties of sourdough discard react beautifully with the baking soda to create a moist cupcake with a light and airy crumb. Plus, who could argue that making this delicious recipe isn’t an excellent way to put sourdough discard to good use?

Ingredients

Sourdough Chocolate Espresso Cupcakes

Flour – I used sifted all-purpose flour, but unbleached cake flour is another excellent choice for soft and tender cupcakes.

Unsweetened Cocoa Powder – Opt for Dutch-processed cocoa powder for a richer chocolate flavor.

Leaveners –  Make sure your baking powder and baking soda are fresh and active. The Sourdough Chocolate Espresso Cupcakes will not rise if they are expired.

Salt –  Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!

Unsalted Butter – Subtract 1/4 teaspoon of salt from the recipe if you are using Salted Butter.

Sugar – I used a combination of white granulated sugar and brown sugar for a richer sourdough chocolate cake.

Eggs – Bring large eggs to room temperature quickly by placing them in a bowl of hot water for at least 5 minutes. 

Sour Cream – Sour cream fat content helps these cupcakes to be super moist and tender.

Milk – Bring to room temperature quickly by popping it into the microwave.

Unfed Sourdough Starter – I prefer using sourdough discard that is no older than a week for sweet recipes like these Sourdough Chocolate Espresso Cupcakes.

Vanilla Extract – Use pure vanilla extract, rather than imitation vanilla, for the best flavor!

Espresso Buttercream

Unsalted Butter – In order for the buttercream to be smooth, it is important that the butter is at room temperature before mixing. 

Powdered Sugar – Add the powdered sugar one cup at a time while mixing to prevent from sugar flying everywhere!

Instant Espresso – Cool the hot coffee before adding it to the frosting to prevent the frosting from melting.

Supplies

Large Mixing Bowl

Kitchen Scale

Cupcake Tins

Cupcake Liners

Cooling Rack

How to Make Sourdough Chocolate Espresso Cupcakes

Preheat the oven to 350 degrees F and line a cupcake tin with cupcake liners. 

Tip: To help prevent the cupcake liners from sticking to the cupcakes, spray the liners lightly with cooking spray before adding the batter. 

In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, and salt. Set to the side. 

In a liquid measuring cup, whisk together the room-temperature milk, sour cream, and sourdough starter discard until smooth. 

In a large mixing bowl, whisk together the melted butter and sugar.

Next, add in the eggs and sourdough discard mixture, and mix until combined. Scrape the sides of the bowl when needed. Add vanilla extract and mix well. 

Finally, add the dry ingredients to the wet ingredients. Mix by hand with a spatula until all of the ingredients are combined. Be careful to not overmix. This can lead to a dense cupcake.

This recipe bakes about 16 cupcakes, so you will need to bake them in batches. Divide the batter evenly into 16 cupcake liners and fill about 3/4 of the way full. 

Bake the Sourdough Chocolate Espresso Cupcakes for 15-17 minutes. The cupcakes are done when a toothpick comes out clean. 

Remove the cupcakes from the oven. Keep the cupcakes in the cupcake tin for an additional 5 minutes, then place them on a wire rack to cool completely.

How to Make Espresso Buttercream Frosting

In a stand mixer with a whisk attachment, beat the room-temperature butter at medium speed for 2 minutes, or until light and fluffy.

Next, add the powdered sugar to the butter, one cup at a time at medium speed. 

Finally, add the cooled shot of espresso and mix until combined. 

How to Decorate

You can frost the tops of these Sourdough Chocolate Espresso Cupcakes with a frosting knife or with a piping bag. I used a Wilton 1M piping tip to decorate my cupcakes.  

Leave these Sourdough Chocolate Cupcakes clean and simple or continue to decorate with dark chocolate shavings, mini chocolate chips, espresso beans, or fresh fruit!

How to Store

Leftover Sourdough Chocolate Espresso Cupcakes are to be stored in an airtight container in the fridge for up to 5 days, but they are best served at room temperature. Remove the cupcakes from the fridge at least 1 hour before serving. 

FAQs:

Can I Turn these Cupcakes into a Cake?

Yes! This original recipe can be converted into a single-layer Sourdough Discard Chocolate Cake. Pour the cake batter into a 6-in prepared cake pan, and bake for 23-27 minutes, or until a toothpick poked in the center comes out clean.

Happy baking!

More Sourdough Recipes Like This:

Sourdough Vanilla Cupcakes

Sourdough Lemon Cake & Lemon Buttercream Frosting

Red Velvet Sourdough Cake & Almond Buttercream Frosting 

Sourdough Banana Cake