New Delightful Peppermint Chocolate Sourdough Cupcakes
These New Delightful Peppermint Chocolate Sourdough Cupcakes are so irresistibly decadent! They look so cute and festive for any holiday party! These cupcakes are so simple to put together, just mix up the sourdough starter with some ingredients the night before, and grab a couple sticks of butter out for the delicious cream cheese butter cream! To sum up, everyone will be talking about these cupcakes, and will probably ask for you to bring them to Next Christmas or New Years Party!
Why You MUST Try This Recipe!
These Delightful Peppermint Chocolate Sourdough Cupcakes are a new recipe, and the flavors just balance each other out so harmoniously! The decadent chocolate with the tough of peppermint and sandwich that in with this cream cheese buttercream frosting, and Oh My Gosh! So, if you love a moist cupcake, these will not disappoint. They are the farthest from a dry cupcake, oh so divine!
Additionally, I love this recipe, because these cupcakes freeze beautifully. I will take a few cupcakes, and “flash freeze” them in my freezer, so we can have some at a later date. Next, I just put them on a baking sheet in my freezer, Frosting and all, for about 2 hours, until they are hard. Finally, once they are firm, I can put them in a freezer safe container for about 3 to 4 months.
Why Sourdough for these Easy Christmas Cupcakes?
First, Sourdough starter will help with the digestibility of these peppermint chocolate cupcakes. So, healthy benefits are the number one reason for the use of sourdough starter. Also, there are many friends and family members that may be sensitive to Gluten. Many people have reported tolerating true sourdough and sourdough products even with a gluten sensitivity. Secondly, the sourdough starter just makes these cupcakes so decadent and moist. Finally, for more info on Sourdough, you can check out that HERE
Ingredients Needed For This Peppermint Sourdough Chocolate Cupcake Recipe
Night Before (Pull Out 2 sticks (1cup) of butter to soften
- 2 cups of Fresh Milled Soft White Flour (280g) (Mill 1&1/3 cup soft white wheat to make this)
- 1/2 cup light olive oil
- 1/2 cup sourdough starter or discard (120g)
- 1 cup warm black (or peppermint) tea (cooled to room temperature)
Next morning
- 2 eggs
- 2 cups of sugar (240g)
- 1 tsp salt
- 2 tsp Vanilla (I love to use my homemade Vanilla HERE)
- 3/4 cup cocoa powder
- 1 cup whole milk
- 1 tsp Peppermint extract
- 2 tsp baking soda (sprinkle in last)
Frosting
- 1 cup softened butter (sticks)
- 8 oz of softened cream cheese (I love to make my own HERE)
- 2 tsp Vanilla
- 1/4 tsp salt (if using unsalted butter)
- 3-4 cups of Powdered sugar (decide on your desired sweetness level)
Instructions for this Delightful Chocolate Peppermint Sourdough Cupcake Recipe
THE NIGHT BEFORE
- Let 2 sticks of butter (1 cup) soften overnight on your counter.
- Mix fresh milled flour, sourdough discard, olive oil, and tea in a bowl. Mix until no dry flour is left.
- Cover and let sit room temperature overnight or up to 24 hours.
THE NEXT DAY
- Preheat Oven to 350*F
- In a mixing bowl, mix sugar, salt, vanilla, peppermint extract, eggs, cocoa powder, and whole milk.
- Add sourdough mixture into the sugar mixture, and mix until all incorporated.
- Sprinkle in the baking soda and mix well.
- Line your cupcake tin, and add about 1/4 cup of batter to each well.
- Bake cupcakes for 15-20 minutes, until toothpick comes out without batter on it. Allow to cool for 10 minutes, then remove from the pan to a cooling rack.
- Allow to cool completely before frosting them.
MAKE THE FROSTING
- In a mixer, add softened butter, and begin to whisk.
- Then add the softened cream cheese until both are well combined.
- Now, add vanilla and salt(if using unsalted butter)
- Slowly whisk while adding the powdered sugar 1 cup at a time.
- Once the powdered sugar is incorporated, then turn the speed up to medium. Check the frosting for your desired sweetness. It should become nice and fluffy
- Place in a piping bag (or plastic bag) and pipe on completely cooled cupcakes.
- Finally, Sprinkle to with Peppermint Crushed Candy Cane Pieces.
- ENJOY!
New Delightful Peppermint Chocolate Sourdough Cupcakes
Also, If You Want To Learn More About Milling Your Own Flour, I have a Fresh Milled Flour 101 post. So, I recommend Starting There!
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Check Out Some Of My Other Recipes
Sourdough Chocolate Swiss Cake Roll
Peppermint Chocolate Sourdough Cupcakes
Ingredients
Night Before
- 2 cup fresh milled flour (280g) Mill 1&1/3 cup soft white wheat to get this
- 1/2 cup light olive oil
- 1/2 cup sourdough starter or discard 120g
- 1 cup warm black or peppermint tea let cool to room temperature
Next Day
- 2 eggs
- 2 cups sugar 240g
- 1 tsp salt
- 2 tsp Vanilla I love to make mine
- 3/4 cup cocoa powder
- 1 cup whole milk
- 1 tsp peppermint extract
- 2 tsp baking soda sprinkle in last
Frosting
- 1 cup softened butter 2 sticks
- 8 oz Softened cream cheese I love to make my own
- 2 tsp Vanilla
- 1/4 tsp salt if using unsalted butter
- 3-4 cups of Powdered sugar decide on your desired sweetness level
Instructions
Night Before
- Let 2 sticks of butter (1 cup) soften overnight on your counter.
- Mix fresh milled flour, sourdough discard, olive oil, and tea in a bowl. Mix until no dry flour is left.
- Cover and let sit room temperature overnight or up to 24 hours.
Next Day
- Preheat Oven to 350*F
- In a mixing bowl, mix sugar, salt, vanilla, peppermint extract, eggs, cocoa powder, and whole milk.
- Add sourdough mixture into the sugar mixture, and mix until all incorporated.
- Sprinkle in the baking soda and mix well.
- Line your cupcake tin, and add about 1/4 cup of batter to each well.
- Bake cupcakes for 15-20 minutes, until toothpick comes out without batter on it.
- Allow to cool for 10 minutes, then remove from the pan to a cooling rack.
- Allow to cool completely before frosting them.
Make The Frosting
- In a mixer, add softened butter, and begin to whisk.
- Then add the softened cream cheese until both are well combined.
- Now, add vanilla and salt(if using unsalted butter)
- Slowly whisk while adding the powdered sugar 1 cup at a time.
- Once the powdered sugar is incorporated, then turn the speed up to medium.
- Check the frosting for your desired sweetness. It should become nice and fluffy.
- Place in a piping bag (or plastic bag) and pipe on completely cooled cupcakes.
- Sprinkle to with Peppermint Crushed Candy Cane Pieces.
- ENJOY!
Video
Notes
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