Dark Chocolate Cupcakes

These Dark Chocolate Cupcakes are delicious and naturally sweetened using honey! Plus, they're extremely easy to make! Traditionally cupcakes are loaded down with sugar and not something you would want your little ones eating all the time. But these cupcakes are made with no sugar and sweetened naturally with honey. You’d never know it though by the way they taste!

Author: Weelicious

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 12 cupcakes

Calories: 237 kcal per serving

Ingredients

1 ½ cups - flour
1 tsp - baking soda
1 tsp - kosher salt
⅓ cup - cocoa powder
⅔ cup - honey or agave
⅔ cup - milk
1 tsp - apple cider or white vinegar
¼ cup - heavy cream
⅓ cup - honey or agave
2 ounces - unsweetened chocolate
½ cup - butter avocado or vegetable oil
6 tablespoons - unsalted butter

Instructions

Preheat oven to 350 degrees.
Place cupcake ingredients in a mixer or mixing bowl in the order listed and mix well to combine. Batter should be free of lumps. (No need to sift the dry ingredients or place in separate bowls. This is a dump in the bowl, mix and bake recipe).
Fill greased or lined muffin cups with batter about 3/4 full.
Bake for 20-22 minutes for regular sized and 15 minutes for mini cupcakes.
Cool and frost with chocolate ganache.
Heat the cream and honey (or agave) in a small saucepan just to a boil, whisking to combine.
Turn off the heat and add the chocolate. Whisk constantly until chocolate is melted.
Pour into a bowl and add the butter 1 tablespoon at a time until icing is smooth and butter is incorporated.
Let the icing come to room temperature to allow it to set. You can also put the icing in the refrigerator for 5-10 minutes to speed up the process. Dip the cupcakes into the icing or spread using an offset spatula or knife.

Nutrition