Chocolate Honey Cupcakes with Whipped Honey Buttercream

Meghan Kerwin

Delicious chocolate honey cupcakes, topped with a silky whipped honey buttercream for the ultimate honey chocolate flavor mashup.

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Prep Time 30

Cook Time 18

Course Dessert

Servings cupcakes

¾ cup unsalted butter (softned, room temperature - 1½ sticks)
6 cups powedered sugar
4 ounces honey (Local honey is best and the type of honey will determine the flavor - source a good honey!)
1 teaspoon pure vanilla extract
2-3 tablespoons heavy whipping cream
⅛ teaspoon salt

Preheat the oven to 350℉. Prepare a cupcake pan with 12 cupcake liners. Set aside.
In a bowl, whisk together the dry ingredients including the flour, cocoa powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together the eggs, honey, oil, and vanilla extract.
Add in half of the dry ingredients, whisking until combined. Then add in the coffee, whisking to combine. Whisk in the remaining dry ingredient mixture and whisk just until combined. Avoid overmixing.
Fill each cupcake liner around ⅔ full. Then bake for 18 minutes or until the cupcakes are baked through. Let cool at room temperature before frosting.

With an electric mixer fitted with a paddle attachment, whip together the softened butter, honey, and salt for a couple of minutes until thoroughly combined and fluffy.
Mixing on low speed, slowly add in the powedered sugar, heavy whipping cream, and vanilla extract. Once all combined, whip up the frosting on medium to high speed for a couple of minutes until a silky buttercream forms.
Frost the cooled cupcakes as desired and top with additional honey drizzle.

Keyword chocolate cupcakes, chocolate honey cupcakes, cupcakes, honey buttercream, honey cupcakes

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