Sourdough Chocolate Cupcakes

 I like to top them with  marshmallow buttercrem frosting  or a chocolate buttercream frosting.   

Sourdough Chocolate Cupcakes

(makes 16)

Ingredients:

*2 large eggs

*1/2 cup granulated sugar

*1/2 cup light brown sugar

*1/3 cup vegetable oil

*1/2 cup sourdough starter or discard

*1 teaspoon vanilla extract 

*2/3 cup buttermilk (can use whole milk)

*1 cup all-purpose flour

*1/2 cup unsweetened cocoa powder

*1 teaspoon instant coffee (gives a richer taste to the chocolate)

*1/2 teaspoon baking powder

*1/2 teaspoon baking soda

*1/4 teaspoon salt

Directions:

~Preheat oven 350 degrees.

~Line muffin tins with cupcake liners.

~In a large mixing bowl, beat 2 large eggs, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1/3 cup vegetable oil, 1/2 cup sourdough starter, 1 teaspoon vanilla extract, and 2/3 cup buttermilk together until well blended.

~Sift in 1 cup all-purpose flour, 1/2 cu unsweetened cocoa, 1 teaspoon instant coffee, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into wet ingredients.

~Mix until well incorporated.

~Spoon batter into the liners about 2/3 full.

~Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

~Remove from oven and allow to cool on a cooling rack.

~Cool completely before frosting.

Loaded Chocolate Chip Sourdough Cookies

 Yummy and a great way to use your sourdough discard.

LOADED CHOCOLATE CHIP SOURDOUGH COOKIES

(makes 5 dozen)

Ingredients:

*1 cup butter, softened

*1 cup granulated sugar

*1 cup light or dark brown sugar 

*2 large eggs, beaten (room temperature is best)

*1 cup sourdough discard (or even better 1 cup sweet stiff starter)

*2 teaspoons vanilla extract 

*2 3/4  cups all purpose flour

*1/2 cup unsweetened cocoa

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1 teaspoon salt

*1 cup semi-sweet chocolate chips

*1 cup milk chocolate chips

*1/2 cup chopped walnuts (or pecans)

*1/2 cup flaked coconut

Directions:

~In a large bowl, cream 1 cup softened butter, 1 cup granulated sugar, and 1 cup lightly packed brown sugar.

~Add in 2 large beaten eggs, 1 cup sourdough discard, and 2 teaspoons vanilla extract.

~In another large bowl, sift 3 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt,

~Add dry ingredients into wet ingredients 1/3 at a times, mixing between additions until well combined.

~Fold in 1 cup semi-sweet chocolate chips 1 cup milk chocolate chips, 1/2 cup chopped walnuts, and 1  cup flaked coconut.

~Cover bowl and refrigerate for at least 1 hour or up to 48 hours.

~Preheat oven to 375 degrees.

~Scoop onto cookie sheet and bake for 10-12 minutes, or until the edges start to turn a golden brown.

~Remove from cookie sheet and immediately place on a cooling rack.

Sourdough Coffee Cake

 This is so moist and delicious.   It's good warm or cold.  You can leave out the pecans or blueberries if you aren't a fan.  It will still be delicious without them.

SOURDOUGH COFFEE CAKE

(serves 8-10)

Sponge Ingredients:

*230 grams filtered water (1 cup)

*240 grams active sourdough starter (1 cup)

*345 grams all-purpose flour (2 1/2 cups)

Filling Ingredients:

*3/4 cup light brown sugar

*1 1/2 tablespoons ground cinnamon

*1/2 cup butter, melted

*1/2 cup toasted pecans

*1 cup blueberries (or dried cranberries)

Cake Ingredients:

*Overnight sponge

*1 cup butter, melted and cooled

*2 large eggs, room temperature and beaten

*1/2 cup granulated sugar

*2 teaspoons vanilla extract

*1 tablespoon baking powder

*1/2 teaspoon salt

Sponge Directions (I do this the night before):

~In a large mixing bowl, whisk water, sourdough starter.

~Stir in flour and until mixture is shaggy (sticky and not smooth).

~Cover and sit on counter for 8-12 hours.

Filling Directions:

~In a small bowl, whisk brown sugar and cinnamon together and set aside.

~Melt butter and set aside.

Cake Directions:

~Preheat oven to 350 degrees.

~Grease a 9x13 inch baking pan.

~In a large mixing bowl, mix sponge mixture, melted butter, eggs, sugar, vanilla, baking powder and salt until well incorporated.

~Pour half of the batter into prepared baking dish.

~Sprinkle half of the cinnamon sugar filling over top of the dough.

~Sprinkle half of the pecans and blueberries over top of the cinnamon sugar.

~Pour the remaining batter over the pecans and blueberries.

~Sprinkle the remaining cinnamon sugar, pecans and blueberries over top.

~Drizzle melted butter over top.

~Bake in preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean.

~Cool in the baking dish for about 15 minutes, before cutting.

Sourdough Brownies

 Another great recipe that you can use your sourdough discard in.  You and also use the fed starter.   This recipe is so rich and moist.   No need to frost it, unless you want more chocolatey richness.  You can leave the instant coffee out, but it does add richness to the chocolate.  

SOURDOUGH BROWNIES

(makes 8)

Ingredients:

*1/2 cup + 2 tablespoons butter

*4 ounces semi-sweet chocolate chips

*1/2 cup unsweetened cocoa

*1 teaspoon instant coffee

*1 1/2 cups granulated sugar

*2 large eggs, room temperature 

*1/2 cup sourdough discard or starter

*2 teaspoons vanilla extract

*2/3 cup all-purpose flour

*1/2 teaspoon salt

*1/2 cup milk chocolate chips

*1/2 cup chopped walnuts

Directions:

~Preheat oven to 350 degrees.

~In a microwavable bowl, melt butter and semi-sweet chocolate together (stirring every 15-20 seconds until melted).

~Stir in instant coffee and unsweetened cocoa until well combined and set aside

~In a large mixing bowl, whisk eggs and granulated sugar together on high speed until mixture is a light yellow and smooth.

~Stir in sourdough discard and vanilla extract until well combined.

~Add in flour salt, chocolate chips and walnuts and mix just until the flour is mixed in (do not overheat).

~Spray a 9x9 inch baking pan with cooking spray or line it with parchment paper.

~Bake for 30-40 minutes or until done (toothpick inserted in the center should come out semi-clean).

Sourdough Chocolate Chip Cookies

 I got this recipe from a friend. They are fluffy and good.  I added coconut and nuts to my recipe.   You can use any flavor of chips you desire.  

SOURDOUGH CHOCOLATE CHIPS COOKIES

(makes approximately 4 dozen)

Ingredients:

*1 cup butter, softened

*1 cup granulated sugar

*1 cup brown sugar, lightly packed

*2 large eggs, beaten (room temperature is best)

*1 cup sourdough discard

*2 teaspoons vanilla extract

*3 cups all-purpose flour

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1 1/2 teaspoons salt

*1 cup semi-sweet chocolate chips

*1 cup milk chocolate chips

Directions:

~In a large mixing bowl, cream 1 cup softened butter, 1 cup granulated sugar and 1 cup lightly packed brown sugar.

~Add in 2 large beaten eggs, 1 cup sourdough discard, and 2 teaspoons vanilla extract, mix until well combined.

~In another large bowl, sift together 3 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 1/2 teaspoons salt.

~Add dry ingredients into wet ingredients a 1/3 at a time, mixing between additions.

~Fold in 1/2 cup semi-sweet chocolate chips and 1/2 cup milk chocolate chips.

~Cover bowl and refrigerate for at least 1 hour or up to 48 hours (I did it for 6 hours).

~Preheat oven to 375 degrees.

~Scoop onto cookie sheet and bake for 10-12 minutes or until the edges start to turn a golden brown.

~Remove from cookie sheet immediately, and place on a cooling rack.