Honey Chocolate Cupcakes with Honey Ganache

Honey Chocolate Cupcakes with Honey Ganache

AuthorJulie

Cupcakes
2 ¼ cups flour
½ cup sugar
½ cup cocoa
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ cups buttermilk or thin plain yogurt
½ cup canola oil
½ cup honey
2 large eggs
2 tsp vanilla
Ganache
½ cup whipping cream or half & half
½ cup honey
8 oz (8 squares) semi-sweet chocolate, chopped 

1

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

2

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

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.

4

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.

Ingredients

Cupcakes
 2 ¼ cups flour
 ½ cup sugar
 ½ cup cocoa
 1 tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt
 1 ½ cups buttermilk or thin plain yogurt
 ½ cup canola oil
 ½ cup honey
 2 large eggs
 2 tsp vanilla
Ganache
 ½ cup whipping cream or half & half
 ½ cup honey
 8 oz (8 squares) semi-sweet chocolate, chopped 

Directions

1

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

2

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

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.

4

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.

Honey Chocolate Cupcakes with Honey Ganache
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