Honey-Sweetened Chocolate Cupcakes

These decadent chocolate cupcakes sweetened with our honey are the perfect way to celebrate Valentine's Day with someone special. Honey makes for an awesome sugar alternative in baking, adding a little more depth to the flavor and a moister cake!

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💘Ingredients

Makes: 10–12 cupcakes

Dry

• 1 cup (125 g) all-purpose flour

• ½ cup (50 g) unsweetened cocoa powder (Dutch-process or natural)

• 1 tsp baking soda

• ¼ tsp salt

Wet

• ½ cup (170 g) Champlain Valley Apiaries honey

• 2 large eggs, room temperature

• ⅓ cup (80 ml) neutral oil (avocado, grapeseed, or light olive oil)

• ⅓ cup (80 ml) milk 

• ¼ cup (60 ml) hot brewed coffee or hot water (coffee enhances chocolate flavor!)

• 1 tsp vanilla extract

Honey Chocolate Frosting (Quick Version)

• 1/2 cup unsalted butter, softened
• 1/3 cup Champlain Valley Apiaries raw honey
• 1/4 cup cocoa powder
• 1-2 tbsp milk or cream
• Pinch of salt

💗Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. In a separate bowl, whisk the honey and eggs until smooth and glossy. Add oil, milk, vanilla, and hot coffee (or water) and whisk until fully combined.

4. Add the dry ingredients to the wet and gently whisk until just smooth. (Don’t overmix—stop as soon as the batter comes together!)

5. Divide batter evenly among liners (about ¾ full). Bake 18–22 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.

6. Let cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.

7. While cupcakes cool, make the frosting. Beat everything together until fluffy. Adjust milk for texture. Frost, decorate, and enjoy!

• • 💘For a Valentine's Day touch, top with fresh strawberries, sprinkle shaved dark chocolate or heart-shaped sprinkles, or finish with a little drizzle of warm honey! 💘

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