Dark Chocolate Cupcakes
These Dark Chocolate Cupcakes are decadent, delicious and naturally sweetened using honey! A healthy dessert that actually tastes like the "real" thing!
Servings: 12 cupcakes
Calories: 378kcal
Ingredients
Dark Chocolate Cupcakes:
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/3 cup cocoa powder
- 1/2 cup butter (melted) OR olive, avocado or vegetable oil
- 2/3 cup honey or agave
- 2/3 cup milk
- 1 teaspoon apple cider or white vinegar
Chocolate Ganache:
- 1/4 cup heavy cream
- 1/3 cup honey or agave
- 2 ounces unsweetened chocolate, chopped fine
- 6 tablespoons unsalted butter
Instructions
Dark Chocolate Cupcake 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.
Chocolate Ganache Instructions:
- 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.
Notes
- Can these be made vegan? Yes! The cupcakes can absolutely be made vegan. Make them vegan by using oil instead of melted butter and almond or oat milk instead of cow's milk.
- What if I don't have honey? You can use agave or maple syrup in place of the honey and still get a light, perfectly sweet chocolate cupcake.
- Could I make these into a cake? I haven't personally, but I've had a few readers convert this into a layered cake by doubling or tripling the recipe. Depending on the size of your cake you'll most likely have to bake for a little longer than the cupcake instructions. You'll know it's done when a toothpick inserted into the center of the cake comes out clean.
Nutrition
Calories: 378kcal | Carbohydrates: 47g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 427mg | Potassium: 164mg | Fiber: 3g | Sugar: 29g | Vitamin A: 607IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 2mg