Honey Sweetened Chocolate Cupcakes Recipe

This honey sweetened chocolate cupcakes recipe uses simple, wholesome ingredients to allow you to enjoy a chocolatey treat without guilt. With no refined sugar, this is a dessert you will feel good about feeding your family.

Honey is not safe for children under the age of one.

Ingredients for honey sweetened chocolate cupcakes

• Organic, unbleached all purpose flour
• Cocoa/cacao powder – cacao and cocoa powder can be used interchangeably in your baking. Cacao powder is a less processed version of cocoa powder, so if you can afford it and have access to it, cacao is delicious in baking.
• Baking powder
• Unrefined mineral salt – We love Redmond’s Real Salt. It’s the only salt we have in our home.
• Raw honey – support local agriculture by buying honey from a local beekeeper. The taste of the honey is immeasurably more delicious than the store bought brands and it’s so much better for you. You could substitute the honey for maple syrup or agave if you’d like.
• Whole fat yogurt – we use our homemade yogurt for this recipe. You could also use sour cream, or a low fat yogurt if you prefer. To make this recipe dairy free, substitute for a coconut yogurt or something else. Just make sure it’s plain.
• Coconut oil – I love the hint of coconut flavor in unrefined coconut oil. If you aren’t a fan of that flavor, you can use refined coconut oil or some other kind of oil/fat. You can also use butter in place of coconut oil if you’d like.
• Egg – pastured eggs are the best, or the eggs from your own ladies. With eggs being so expensive these days, don’t fret too much if all you can get is the cheaper, conventionally farmed eggs.
• Vanilla extract – always use the real extract, never, ever the imitation. It’s simple to make your own vanilla extract as well. All you need is some alcohol, vodka is great, and some vanilla beans.

The process

First, get your oven preheating to 350°F.

Then, sift all of your dry ingredients into a large mixing bowl. Flour, cocoa powder, baking powder, and salt. You don’t need a sifter for this, a fine mesh strainer will do the job perfectly. Whisk to combine and set aside.

In a smaller bowl, add together the wet ingredients. The honey, yogurt, egg, coconut oil, and vanilla extract.

Slowly add the wet ingredients into the dry ingredients, whisking as you go. Whisk until the ingredients fully incorporate and the batter becomes smooth.

Line a muffin tin with cupcake liners and fill the liners about 2/3 of the way full.

Bake for 20-25 minutes or until a toothpick comes out clean.

These cupcakes will be very soft when they come out of the oven. You can let them set for another couple minutes in the muffin tin before removing, or you can flip them out onto the counter immediately. Set the honey sweetened chocolate cupcakes on the counter to cool completely before topping them with your favorite frosting.

We love Italian meringue frosting. It uses the least amount of sugar of any frosting we’ve tried and the taste is buttery sweet, we love it. We follow this recipe. To make a chocolate version we’ll add a couple tablespoons of cocoa powder or some nutella.

Let me know if you give these honey sweetened chocolate cupcakes a try and let me know what you think. I hope you all love them as much as we do!

Happy baking 😀