Sourdough Discard Chocolate Cupcakes

Makes ~12 cupcakes

Dry Ingredients

• 120 g (1 cup) all-purpose flour

• 50 g (1/2 cup) unsweetened cocoa powder

• 1 tsp baking soda

• 1/2 tsp salt

• Optional: 1 tsp espresso powder

Wet Ingredients

• 100 g sourdough discard (room temp is ideal)

• 150 g (3/4 cup) sugar

• 60 ml (1/4 cup) neutral oil

• 60 g (1/4 cup) vegan sour cream

• 1 tsp vanilla extract

• 240 ml (1 cup) non-dairy milk

• 1 tsp vinegar or lemon juice (to curdle the milk)

Optional Add-Ins

• 1/3 cup chocolate chips

• Dash of cinnamon or chili powder if you’re spicy like that

Instructions

1. Preheat oven to 350°F (175°C). Line your cupcake tin.

2. Stir the vinegar into the non-dairy milk and let sit 5 minutes to curdle.

3. In a large bowl, whisk together: sugar, oil, sour cream, sourdough discard, and vanilla.

4. Add the milk mixture and stir until smooth.

5. In another bowl (or on top of the wet if you're brave), sift or whisk together the flour, cocoa powder, baking soda, salt, and espresso powder if using.

6. Stir dry into wet just until combined. Fold in chocolate chips if using.

7. Divide into cupcake liners and bake for 18–22 mins, until a toothpick comes out clean or with fudgy crumbs.

8. Cool before frosting — or don’t, I’m not your boss.