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! Everyone will be talking about these cupcakes, and will probably ask for you to bring them to Next Christmas or New Years Party!
Ingredients
Night Before
- 2&1/3 cup fresh milled flour 280g I milled soft white wheat to get this
- 1/2 cup light olive oil 110g
- 1/2 cup sourdough starter or discard 120g
- 1 cup warm black or peppermint tea 240g let cool to room temperature
Next Day
- 2 eggs 100g
- 2 cups sugar 400g
- 1 tsp salt
- 2 tsp Vanilla I love to make mine
- 3/4 cup cocoa powder 65g
- 1 cup whole milk 240g
- 1 tsp peppermint extract
- 2 tsp baking soda sprinkle in last
Frosting
- 1 cup softened butter 227g 2 sticks
- 8 oz Softened cream cheese 227g I love to make my own
- 2 tsp Vanilla
- 1/4 tsp salt if using unsalted butter
- 3-4 cups of Powdered sugar 360g-480g 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!
Notes
You can use regular white flour for this recipe if you wish to sub it for the fresh milled flour.
If you like ALOT of peppermint flavor, you can use the extract in the frosting, but the recipes 1 tsp in the cupcake itself, with the peppermint candy cane pieces on top was the perfect amount for us!
Fun twist to add peppermint tea in the cupcake will make the peppermint amplified even more!