Chocolate and Honey Cupcakes

Honey features prominently during the Jewish Holidays of Rosh Hashanah and Yom Kippur (break of the fast), when we dip our apples in honey and serve honey cake to symbolize our hope for a sweet New Year.

While I love the cinnamon and spice flavors of traditional Jewish honey cake, this New Year I wanted to celebrate with something different.  I experimented with four versions of honey cupcakes until I found the right blend of honey, chocolate and flavorings. They are deeply chocolatey,  exceptionally moist and just right with an ice cold cup of milk or milk alternative! 

You probably already have most of these ingredients in your pantry:

baking cocoa
instant coffee
canola oil
honey
vanilla extract
chocolate chips

You won’t need:

 milk
 butter
 eggs
 a mixer 
or frosting! 

Of course, nobody needs frosting, but these cupcakes are so rich and dense with flavor,  you are better off saving your calories for JK Gourmet’s microchip cookies or another family favorite!
Most of all, adapt this cupcake to fit your needs: kosher, vegetarian, vegan or gluten free. 

If you don’t own a cupcake pan, buy a disposable one and paper liners at the grocery store.

This cupcake is adapted from one of my favorite bakers, 
Isa Chandra Moskowitz. Check out her fearless blog at theppk.com.

Whether you are celebrating the Jewish Holidays or any day,
dig into Chocolate and Honey Cupcakes.   

Replace the honey with light agave nectar and discover the best VEGAN chocolate cupcakes on the planet. 
(It’ll be our little secret. Thanks Isa.)

 

[tasty-recipe id=”7583″]