These are simple cupcakes that don't need frosting--unless you want to dress them up. The cupcakes are moist and topped with chopped nuts. As a surprise and for more flavor, I stick a piece of chocolate in the middle of the cupcakes before baking them. The cupcakes get their rise primarily from baking powder and baking soda, but the sourdough starter/discard will give them a bit of extra lift as well as flavor. These aren't your usual cake mix cupcakes. The sourdough discard gives the cupcakes a slightly yeasty tang, and the cupcakes are only moderately sweet. You can use whatever chocolate pieces you have on hand in the cupcakes (which will increase the sweetness), or leave out the extra chocolate, if you'd prefer. You also can omit the nuts from the tops of the cupcakes, but the nuts will dress up the cupcakes, give them a nice crunch on top, and make frosting the cupcakes unnecessary. Try the cupcakes with your coffee or tea or a big cold glass of milk. The cupcakes also go well with a big scoop of ice cream. Try them with vanilla or coffee ice cream. Enjoy!
Simple Sourdough Chocolate Cupcakes -- Makes 12-15
1 cup of sourdough starter/discard
1/4 cup of canola oil
1 large egg
1/2 cup of heavy cream
1/4 cup of cocoa powder
1/3 cup of sugar
1/3 cup of dark brown sugar
1/4 teaspoon of salt
1/3 cup of all-purpose flour
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
12-15 pieces of chocolate--milk, dark, white, etc.. (chocolate kisses, etc., are fine)
1/2 cup of chopped nuts (pecans, walnuts, almonds, etc.)
In a large bowl whisk together well the starter/discard, oil, egg, cream, cocoa powder, sugars, and salt. Stir or whisk in until just smooth the flour, baking powder, and baking soda. If you'd like to use the air fryer to make the cupcakes, spritz 12-15 muffin/cupcake liners well with non-stick cooking spray. Fill the liners about two-thirds full with the batter and press a piece of chocolate into the batter (it doesn't have to be submerged completely). Sprinkle the nuts over the batter in each cupcake liner. Place 4-6 filled cupcake liners in your air fryer basket, put the basket in the air fryer, and air fry the cupcakes at 300 degrees for 18-20 minutes or until a pick inserted near the center in the cake part (watch out for the chocolate, which may be melted a bit) comes out with no wet batter attached. Remove the cupcakes from the air fryer basket to cool and repeat the cooking process with the remaining uncooked batter. If you'd like to use the oven to make the cupcakes, place cupcake liners in muffin/cupcake pans, and spritz the liners with non-stick cooking spray. Fill the liners about two-thirds full with the batter. Press a piece of chocolate into the batter in each liner, and sprinkle the nuts evenly over the batter in each liner. Preheat the oven to 350 degrees and bake the cupcakes for about 20 minutes or until a pick inserted near the center of the cupcake (but not into the chocolate) comes out with no wet batter attached. Remove the cupcakes from the pan(s) to cool.
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