• Preheat oven to 175C (350F).
• Arrange 12 cupcake liners in a muffin tray and lightly spray the liners with oil to stop the batter sticking to them.
• In a mixing bowl, add the melted butter, sugar and eggs, whisking together until well combined. You want the sugar to be dissolved into the melted butter and eggs at this point.
• Now, pour in the vanilla extract, milk and sourdough starter, whisking together until smooth (make sure the sourdough starter is well distributed).
• Now add the all purpose flour, baking powder, baking soda and salt. Whisk everything together to form a smooth chocolate cupcake batter. You want to get a bit of air into the mixture, so really get in there with that whisk.
• Evenly divide the sourdough chocolate cupcake mixture into the cupcake liners and carefully place into the oven. Bake at 175C (350F) for approximately 20 minutes or until the cupcakes are risen and golden.
• Remove from the oven and place onto a wire rack to cool.

Chocolate Frosting

• Add all of the frosting ingredients to the bowl of your stand mixer and beat on speed 8 until light and fluffy (this will take around 2 minutes). Alternatively, you can use a large mixing bowl and electric hand mixer.

  If you prefer a cream cheese frosting, you can add some extra powdered sugar to my vanilla cream cheese frosting featured in my sourdough cinnamon rolls recipe.