Dark Chocolate Cupcakes (12 Cupcakes)

Prep Time: 5 mins Cook Time: 20 mins

nut free


  • 1 1/2 Cups flour
  • 1 Tsp baking soda
  • 1 Tsp kosher salt
  • 1/3 Cup cocoa powder
  • 1/2 Cup Butter (melted) OR Oil
  • 2/3 Cup honey or agave
  • 2/3 Cup milk
  • 1 Tsp Vinegar
  • Chocolate Ganache
  • 1/4 cup heavy cream
  • 1/3 cup honey or agave
  • 2 ounces unsweetened chocolate, chopped fine
  • 3 ounces unsalted butter


1. Preheat oven to 350 degrees.

2. Place 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).

3. Fill greased or line muffin cups with batter about 3/4 full.

5. Bake for 20-22 minutes for regular sized and 15 minutes for mini cupcakes.

6. Cool and frost.

To make the chocolate ganache frosting:

1. Heat the cream and agave in a small saucepan just to a boil, whisking to combine.

2. Turn off the heat and add the chocolate. Whisk constantly until chocolate is melted.

3. Pour into a bowl and add the butter 1 tablespoon at a time until icing is smooth and butter is incorporated.