Honey Chocolate Cupcakes with Honey Ganache

Honey Chocolate Cupcakes with Honey Ganache

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March 8, 2008

Ganache is just a fancy word for chocolate melted with cream, and in this case, honey. It's the same mixture you'd use to make truffles, only more liquidy. It's actually easier to make than frosting.



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 honey

2 large eggs

2 tsp. vanilla


1/2 cup whipping cream or half & half

1/2 cup honey

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


1Preheat 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.   Fill the lined muffin tins 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 sprinkles or a candy or raspberry before the ganache sets.   Makes about 20 cupcakes.


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