Chocolate-Honey Cupcakes
3/4 cup natural cocoa powder
3/4 cup warm water
1/2 cup canola oil
1 cup mild honey
2 eggs
1 cup buttermilk
2 teaspoons vanilla
1 cup sugar
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Frosting:
1 cup semisweet chocolate chips
2 cups milk chocolate chips
1 cup heavy cream
2 tablespoons honey
1/2 teaspoon vanilla
1. Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with shortening.
2. In a large saucepan over medium heat, stir together the cocoa powder, water, oil, and honey. Stir until cocoa powder is dissolved and mixture is very smooth. Remove from heat and whisk in eggs, buttermilk, and vanilla.
3. Sift the sugar, flour, baking powder, salt, and baking soda into the chocolate mixture. Beat on medium-high speed with an electric hand mixer until just combined, about 1-2 minutes.
4. Fill each muffin cup about 2/3 full. Bake for 18-22 minutes, or until a skewer inserted comes out clean. Remove cupcakes from pan and allow to cool completely on wire rack.. Frost.
5. For frosting, place chips in a large bowl and set aside. In a saucepan, combine cream and honey and bring to a boil. Pour mixture over chips and let stand for one minute. Add vanilla and stir until smooth. Refrigerate until thick but still spreadable, about 2-3 hours.
3/4 cup warm water
1/2 cup canola oil
1 cup mild honey
2 eggs
1 cup buttermilk
2 teaspoons vanilla
1 cup sugar
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Frosting:
1 cup semisweet chocolate chips
2 cups milk chocolate chips
1 cup heavy cream
2 tablespoons honey
1/2 teaspoon vanilla
1. Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with shortening.
2. In a large saucepan over medium heat, stir together the cocoa powder, water, oil, and honey. Stir until cocoa powder is dissolved and mixture is very smooth. Remove from heat and whisk in eggs, buttermilk, and vanilla.
3. Sift the sugar, flour, baking powder, salt, and baking soda into the chocolate mixture. Beat on medium-high speed with an electric hand mixer until just combined, about 1-2 minutes.
4. Fill each muffin cup about 2/3 full. Bake for 18-22 minutes, or until a skewer inserted comes out clean. Remove cupcakes from pan and allow to cool completely on wire rack.. Frost.
5. For frosting, place chips in a large bowl and set aside. In a saucepan, combine cream and honey and bring to a boil. Pour mixture over chips and let stand for one minute. Add vanilla and stir until smooth. Refrigerate until thick but still spreadable, about 2-3 hours.