Ingredients Jump to Instructions ↓

  1. Honey Chocolate Cupcakes with Honey Ganache

  2. Cupcakes:

  3. 2 1/4 cups flour

  4. 1/2 cup sugar

  5. 1/2 cup cocoa

  6. 1 tsp. baking powder

  7. 1/2 tsp. baking soda

  8. 1/4 tsp. salt

  9. 1 1/2 cups buttermilk or thin plain yogurt

  10. 1/2 cup canola oil

  11. 1/2 cup liquid honey

  12. 2 large eggs

  13. 2 tsp. vanilla

  14. Ganache:

  15. 1/2 cup whipping cream or half & half

  16. 1/2 cup honey

  17. 8 oz. (8 squares) semi-sweet chocolate, chopped

  18. Preheat oven to 350 F. Line a muffin tin with paper liners, or spray it with nonstick spray.

  19. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk, canola oil, honey, eggs and vanilla. Add to the dry ingredients and whisk just until combined.

  20. 3/4 full and bake for 20-25 minutes, or until tops are springy to the touch. Repeat with remaining batter. Set on a wire rack to cool.

  21. To make ganache, combine whipping cream and honey in a small saucepan and set over medium heat until it begins to simmer around the edges. Remove from heat and stir in the chocolate. Let sit for a few minutes, and then stir until smooth. Set aside to cool for about 5 minutes before pouring over cooled cupcakes. If you like, top each cupcake with a candy or raspberry before the ganache sets.

  22. Makes about 20 cupcakes.


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