Step 1

In a bowl, mix together the following ingredients just until combined: flour, sourdough starter, coconut oil, and water.

Step 2

Cover with a towel or plastic wrap and allow to sit overnight or up to 24 hours.

Step 3

Preheat the oven to 350º F. In a large bowl, mix together sucanat or rapadura, salt, and finely ground coffee (optional).

Step 4

To the dry ingredients, add eggs, vanilla, cocoa powder, and whole milk. Next, add the sourdough mixture into the egg, sugar, and milk mixture. Whisk to incorporate until smooth.

Step 5

Lastly, sprinkle in baking soda and mix well.

Step 6

Grease or line muffin tin, then add equal amounts of sourdough cupcake batter to each well. Bake for 15-20 minutes, until a toothpick inserted comes out clean. Remove from the oven. Allow to cool for about 10 minutes, then remove the cupcakes and allow them to cool completely before frosting.

Step 7

In a large bowl or stand mixer, add room temperature butter and cream cheese.

Step 8

Cream together with a whisk attachment until well combined.Add vanilla and salt. On slow speed, slowly add powdered sugar. Once the sugar is added, turn speed to medium and allow the frosting to become nice and fluffy.

Step 9

Place into a bag for piping and pipe onto the cupcakes. Decorate with chocolate chips, sprinkles, strawberries, etc.