Andes Mint Chocolate Sourdough Cupcake
These are truly the BEST Chocolate Sourdough Cupcakes, Andes Mint Flavor, and they are Amazing! I adapted my original plain chocolate sourdough cupcake recipe to make this moist and delicious version!
Equipment
- 1 cupcake or muffin pan
Ingredients
The Night Before (also pull out 2 cups (4 Sticks) of butter to soften)
- 2&1/3 cups Fresh Milled Flour 280g I milled soft white wheat for this
- 1/2 cup Light Olive Oil 110g You could use coconut oil or avocado as well
- 1/2 cup Sourdough Discard 120g at any stage, starter or discard
- 1 cup Warm Black Tea 240g (not too hot, let cool to room temperature)
The Next Morning
- 2 eggs 100g
- 2 cups Brown Sugar 400g
- 1 tsp salt
- 2 tsp Vanilla I love to make mine from scratch
- 3/4 cup cocoa powder 65g
- 1 cup whole milk 240g
- 1/2 tsp Mint Extract
- 2 tsp baking soda This should be sprinkled in last
Frosting
- 2 cups softened butter 454g 4 sticks
- 1 tsp Vanilla Extract
- 1/2 tsp Mint Extract
- 1/4 tsp salt if using unsalted butter
- 3-4 cups Powdered Sugar 360g-480g to your desired sweetness
- 1-2 tsp Matcha Powder mixed with 1 TBSP water For the Green Color
Instructions
The Night Before
- Pull out 4 sticks of butter (2 cups) to soften overnight on your countertop.
- Mix the fresh milled flour, sourdough discard, olive oil, and tea in a bowl. Mix until no dry flour is left. (Make sure your tea is room temp, and not too hot.)
- Cover and allow to sit room temperature overnight up to 24 hours.
Next Day
- Preheat Oven to 350*F
- In a mixing bowl, mix brown sugar, salt, vanilla, mint 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 Green Buttercream Frosting
- In a separate small bowl, mix 1-2 tsp of Matcha powder & 1 TBSP room temperature water or milk. Set aside.
- In a mixer, add softened butter, and begin to whisk.
- Add vanilla, mint extract, 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.
- Then, pour the Matcha mixture into the frosting to color into a nice mint green color.
- Place in a piping bag (or plastic bag) and pipe on completely cooled cupcakes.
- Finally, Garnish with a Andes Mint on top.
- ENJOY!
Video
Notes
These cupcakes freeze really well, if you have any leftover, that is! Just put them on a baking sheet, and place them in the freezer for about 2 hours. Once frosting is hard & frozen, you can take them off the baking sheet and place in a freezer safe container. To thaw, just set on the counter at room temperature for about 1-2 hours, they taste just as fresh as they did the day you made them! They will last in the freezer for about 3-4 months.