Honey Chocolate Cupcakes with Honey Ganache

Cupcakes:

2 1/4 cups flour

1/2 cup sugar

1/2 cup cocoa

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 cups buttermilk or thin plain yogurt

1/2 cup canola oil

1/2 cup liquid honey

2 large eggs

2 tsp. vanilla

Ganache:

1/2 cup whipping cream or half & half

1/2 cup honey

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

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

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.

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.

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.

Makes about 20 cupcakes.