City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Honey Chocolate Cupcakes with Honey Ganache
May/Jun 2008
Ganache is just a fancy word for chocolate melted with cream, and in this case, honey. It’s even easier to make than frosting!

2 -1/4 c. flour
1/2 c. sugar
1/2 c. cocoa
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 1/2 c. buttermilk or thin plain yogurt
1/2 c. canola oil
1/2 c. liquid honey
2 large eggs
2 t. vanilla


1/2 c. whipping cream or half and half
1/2 c. honey
8 oz (8 squares) semi-sweet chocolate, chopped
Preheat oven to 350°F. Line a muffin tin with paper liners, or spray it with nonstick spray. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk, canola oil, honey, eggs and vanilla. Add to the dry ingredients and whisk until just combined.

Fill the muffin tins 3/4 full and bake for 20 to 25 minutes, or until tops are springy to the touch. Allow to cool on a wire rack until you can remove the cupcakes. Repeat with the remaining batter. Set the cupcakes on a wire rack to cool completely.

To make ganache, combine the cream and honey in a small saucepan and set over medium heat until it begins to simmer around the edges. Remove from heat and stir in the chocolate. Let sit for a few minutes, then stir until the chocolate melts and the mixture is smooth. Set aside to cool for about 10 minutes before gently spreading over cooled cupcakes. If you like, top each cupcake with a candy or raspberry before the ganache sets. Makes about 20 cupcakes.