A super simple chocolate cupcake recipe starring honey.
Chocolate wears honey very well. It's that acidic tang of honey that complements the bitter sweetness of dark chocolate. The same reason why chocolate pairs well with tart fruit like raspberries. If you like chocolate and fruit combinations, then you will like these!
This is another one-bowl recipe. You can do this any weekday. Even if you spent the whole day in the kitchen, you won't mind putting in the extra 10 minutes to whip these up! It's a no brainer.
I actually never knew how much I liked honey until a very late age. I always thought I didn't like it only because my mom never liked it.
I remember the first time I tried it. There was a small jar in our upstairs fridge (Italian families always have more than one fridge - our upstairs one was for overstock). I convinced myself that I didn't like it, but I did. I guess I wanted to be just like mom.
So here we go - one saucepan with chocolate, butter and our star ingredient over very gentle heat until melted. Whisk in eggs followed by sugar and milk. Sift in dry ingredients and stir gently until combined. Bingo bango done!
The glaze is just as straightforward. Chocolate, butter and honey meet the saucepan again. Stir over the gentlest heat until smooth and glossy. Either dip the cupcakes into the glaze or spread a thin layer over top. Once completely set, this glaze will harden alightly and create a crackly-like shell. If you prefer a softer, creamier glaze, add about 2 tablespoons of cream as it's melting.
Right now it is about 36 degrees C outside and I am just about melting too!
Love love love (and chocolate),
Easy Chocolate Honey Cakes
Makes 12 cupcakes
56g bittersweet chocolate, chopped
¼ cup (56g) unsalted butter
3 tbsp (45ml) honey
2 whole eggs
1/3 cup (80ml) milk
½ cup (100g) sugar
¾ cup (105g) all-purpose flour
¼ cup (25g) cocoa powder
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
For the glaze:
56g bittersweet chocolate, finely chopped
1 tbsp butter
1 tbsp honey
Preheat the oven to 350°F (180°C). Line a standard 12-cup muffin tray with paper liners.
Combine the chopped chocolate, butter and honey in a medium saucepan over very low heat until melted and smooth. (You can also microwave in 30 second bursts stirring every time in between in a large microwave-safe bowl until melted).
Whisk in the eggs, one at a time, until fully combined. Add milk and sugar and whisk well. Sift in cocoa powder, flour, baking powder and baking soda and stir until just combined.
Divide mixture evenly among paper cases and bake for 15-17 minutes. Transfer to a wire rack to cool for 5 minutes before transferring cupcakes individually to the rack to cool completely.
To make the glaze, very gently melt together the chocolate, butter and honey in a small saucepan over low heat until smooth and glossy. Remove from heat and let to cool to room temperature before spreading over cakes.