Sourdough Chocolate Cupcakes (with fresh milled flour)
Made with tangy sourdough and fresh milled flour, these rich, tender, and delicious cupcakes are perfect for any occasion.
Equipment
- 1 Grain Mill
- 1 Kitchen Aid
- 1 Food Processor
- Measuring cups and spoons
- Mixing Bowls
Ingredients
- 120 grams soft white flour freshly milled
- 120 grams spelt flour freshly milled
- ½ cup coconut oil melted and cooled
- ¾ cup sourdough starter
- ½ cup water
- 2 large eggs
- 2 cup sugar
- 1 teaspoon salt
- 1 TBS vanilla
- ¾ Cup ¾ cup cocoa powder
- 1 cup buttermilk
- 2 teaspoon baking soda
Instructions
- Preheat & Prep
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners
- Mix the wet ingredients
- In a large bowl, whisk together the melted coconut oil, sourdough starter, water, eggs, sugar, and vanilla until well combined.
- Combine dry ingredients
- In a separate bowl, sift together the fresh-milled flours, cocoa powder, salt, and baking soda.
- Mix the batter
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix! Next slowly add the buttercream until combined.
- Fill the cupcake liners and bake
- Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely
Notes
Store in an airtight container for 2-3 days.
You can use active starter or discard.