Ingredients
Scale
For the 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 oil (olive, avocado, or vegetable)
- 2/3 cup honey or agave
- 2/3 cup milk
- 1 teaspoon apple cider or white vinegar
For the Chocolate Ganache
- 1/4 cup heavy cream
- 1/3 cup honey or agave
- 2 ounces unsweetened chocolate, finely chopped
- 6 tablespoons unsalted butter
Instructions
1. Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Line or grease a muffin tin.
2. Make the Batter
- Add all cupcake ingredients to a bowl in the order listed.
- Mix until smooth and lump-free.
3. Fill & Bake
- Fill muffin cups 3/4 full.
- Bake:
- 20–22 minutes for regular cupcakes
- 15 minutes for mini cupcakes
4. Cool
- Let cupcakes cool completely before frosting.
5. Make the Ganache
- Heat cream and honey in a saucepan until just boiling.
- Turn off heat and add chopped chocolate.
- Whisk until smooth.
- Add butter 1 tablespoon at a time, whisking until fully incorporated.
- Let ganache cool and thicken (room temp or chill briefly).
6. Frost the Cupcakes
- Dip cupcakes into ganache or spread using a spatula.
Notes
- No need to sift: This is a true dump-and-mix recipe.
- Don’t overbake: Keeps cupcakes moist and tender.
- Cool ganache properly: Too warm = runny, too cold = hard to spread.
- Use quality cocoa: Enhances the chocolate depth.
