Italian Chocolate And Honey Cupcakes With Chocolate Sour Cream Frosting

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Let’s celebrate the arrival of Spring with some lovely decadent cupcakes!

Yield:   2 dozen

Ingredients:

For the cake:

1/2 cup butter, at room temperature

1/2 cup sugar

1/2 cup honey

3 eggs, separated

1 1/2 ounces unsweetened chocolate, melted and cooled

1 2/3 cup all-purpose flour

3 tablespoons Dutch-processed cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup buttermilk

1 teaspoon vanilla

1/2 cup shredded sweetened coconut

1/3 cup finely chopped pecans

For the frosting:

1 cup shredded sweetened coconut

1/2 cup finely chopped pecans

1 cup (about 6 ounces) semi-sweet chocolate chocolate chips

1/4 cup butter

1/2 cup sour cream

1 teaspoon vanilla

3 cups powdered sugar

Directions:

Heat the oven to 350 F and line two 12-cup cupcake pans with paper liners.

In a medium bowl cream together the butter, sugar, and honey until smooth but not fluffy. Add the egg yolks and mix well, then add the melted chocolate and mix until well incorporated.

In a separate bowl sift together the flour, cocoa powder, baking soda, and baking powder. Once sifted whisk in the salt.

Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour. Stir in the vanilla, coconut, and pecans.

In a clean bowl whip the egg whites until they form stiff peaks. Fold the egg whites into the batter in two additions making sure no streaks of white remain in the batter.

Divide the batter evenly between the cupcake liners and bake for 12 to 15 minutes, or until the cupcakes spring back when gently pressed in the center. Cool for 5 minutes in the pan then turn out onto a wire rack to cool completely. Leave the oven on.

While the cupcakes cool prepare the frosting.

Spread the coconut and pecans on a parchment lined baking sheet and bake for 8 to 10 minutes, stirring after 5 minutes, until the coconut and nuts are toasted. Remove from the oven and cool to room temperature.

In a microwave safe bowl combine the chocolate and butter. Microwave for 30 seconds then stir the mixture. If the mixture is not completely melted return to the microwave for 15 seconds bursts, stirring after each, until smooth. Allow to cool for five minutes.

Add the sour cream and vanilla and whisk to combine, then add 2 cups of the powdered sugar and whisk until smooth. Add the remaining powdered sugar a tablespoon at a time until the mixture is thick but not too stiff. The frosting will stiffen further as it sits. Reserve 1/3 cup of the toasted coconut and pecans for garnish. Stir the remaining coconut and pecans into the frosting.

Pipe or spread the frosting on the cupcakes as desired. Sprinkle the tops with the reserved coconut and pecans.

The Romancing The Bee Diet – Day 10 – Honey Cocoa Meringues

cocoa meringue

I was a bad girl last night.  I had refined sugar. 

It gave me an upset stomach which persists today! 

I’ve learned my lesson. If I need a treat, I’ll make these. I love meringues anyway.  🙂

Yield:  approximately 20 cookies, depending upon size

Ingredients

3 egg whites

1 cup honey

1/4 tsp. cinnamon

1 tablespoon unsweetened cocoa powder

Instructions

Preheat oven to 225º F

Beat all ingredients together until stiff peaks form

Shape as desired

Bake on parchment paper for roughly one hour

Do not remove from oven at once, but turn off the oven, open the door, and leave for at least 5 minutes

Cool gradually, away from draft

The Romancing The Bee Diet – Day 7 – Chocolate Lava Cake

molten-lava-cake-853x1024

It’s been a week and I’ve lost 2.6 pounds.  I’m right on track, and still feel great.

So I’m going to make a diet treat today. I hope you enjoy it as much as I do!

Ingredients:

4 oz Semi-Sweet or Bittersweet chocolate

½ tsp Vanilla Extract

1/8 tsp Salt

2 Tbsp Honey

1 tsp Coconut Flour

2 tsp Cocoa Powder

2 eggs

4 Tbsp extra virgin or refined coconut oil (plus a little more for greasing the ramekins)

Directions: 

Preheat oven to 375F. Grease four 6oz ramekins with coconut oil. If you wish to serve these cakes on a plate, you will need to flour as well (use coconut flour, blanched almond flour, or cocoa powder).

In a 4 cup measuring cup or medium microwave-safe bowl, melt chocolate and coconut oil in the microwave on low power. Stir until smooth and let cool.

In a small bowl, beat eggs, vanilla, salt and honey with a hand or stand mixer until light and frothy, about five minutes.

Pour egg mixture over chocolate. Sift cocoa and coconut flour over the top. Then gently fold all the ingredients together.

Pour batter into prepared ramekins (they should be filled to within ½” of the top). Place the ramekins on a baking sheet and place in the oven (you can chill the ramekins for a few hours if you want to make them ahead of time, just make sure you bring them back to room temperature before baking). Bake for 11-12 minutes.

Remove from oven and serve immediately. Enjoy!

Holidays With Honey – Dark Chocolate And Honey Truffles

Truffles

These are so easy to prepare and they make perfect gifts!

Ingredients

9 oz dark chocolate, finely chopped

½ cup  heavy cream

¼ cup honey

pinch of salt

unsweetened cocoa powder, for rolling the truffles

Directions

Place chocolate in a heatproof bowl. Set aside.

Combine cream, honey and salt in a small saucepan and cook over low heat, stirring until honey is dissolved. When the mixture starts to boil, remove from heat and pour over the chocolate. Mix until chocolate is melted and mixture is smooth. Cover the bowl with plastic wrap and refrigerate until firm, 3-4 hours or overnight. Using a small cookie-scoop or a spoon, make truffles with generous 1 ½ teaspoons of ganache per truffle and roll into the cocoa powder. Place in fluted paper cases and serve.

Truffles can be refrigerated for up to 5 days.

Makes about 30 truffles

Honey Black Raspberry Cupcakes With Chocolate Buttercream Frosting

My favorite ice cream flavor of all time is Black Raspberry Chip by Graeter’s in Cincinnati. It may be the perfect ice cream!!

All Graeter’s ice cream flavors are divine…  And they have an online store!!

I spend an inordinate amount of time thinking up new honey cupcake recipes, and for a while now, I’ve been trying to think of a cupcake that captures the essence of this heavenly frozen treat. By George, I think I’ve got it!!

The purple of the cupcakes comes from the berries alone. No food coloring needed.

If you can’t find black raspberries, blackberries or raspberries will do nicely.  🙂

Ingredients:

  • 8 oz black raspberries, frozen, and thawed
  • 1/2 cup butter, unsalted, softened
  • 3/4 cup honey
  • 2 TBS raspberry liqueur
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 3 eggs, large

Instructions:

  1. Preheat oven to 325ºF and line one twelve cup cupcake pan with lines.
  2. In a small pot over low heat combine:
    • 3/4 cup honey
    • 8 oz black raspberries, frozen , and thawed
  3. Heat mixture until honey is softened, about 5 minutes.
  4. Remove from heat and using an immersion blender, purée black raspberries with the honey.
  5. In a medium-sized bowl, whisk together:
    • 1 3/4 cup all-purpose flour
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/8 tsp salt
  6. In a stand mixer with a whisk attachment, whisk together until fluffy:
    • 1/2 cup butter, unsalted , softened
    • 2 TBS raspberry liqueur
    • 1/2 tsp vanilla extract
  7. Whip into the butter, one at a time:
    • 3 eggs, large
  8. Alternate adding in the flour mixture with the black raspberry mixture, until just combined, scraping down sides of the bowl between mixes.
  9. Divide batter evenly into prepared cupcake pan. Bake until edges of the cupcakes are lightly golden, 17-20 minutes.
  10. Cool cupcakes completely prior to frosting.
  11. Refrigerate cupcakes until ready to serve.

Chocolate Buttercream Frosting

Yields: 3 cups
Ingredients
  • 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
  • 3 1/2 cups confectioners (powdered) sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract or 1 teaspoon almond extract
  • 4 tablespoons milk or heavy cream
Instructions
  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Homemade Honey Tootsie Rolls


My good friend and cooking buddy Amy Marrero Doyle forwarded this recipe to me because it uses honey rather than corn syrup.

Few people know that corn syrup was developed after the Civil War as a cheap substitute for honey and cane sugar.  Because it is a liquid, honey  can be substituted one-to-one for corn syrup in any recipe!

This post is reblogged from Food52.

Homemade Tootsie Rolls
Makes 22-24 pieces

½ cup honey
¼ cup plus 2 tablespoons unsweetened cocoa powder, sifted
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
¼ cup powdered sugar, sifted
Pinch of salt
1 to 1 ¼ cup instant non-fat dry milk powder

In a large bowl, combine honey, cocoa powder and vanilla using a whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined.

Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands. Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder. The finished dough should be firm and a little sticky but not so sticky that you can’t handle it. Roll the dough into a ball and place on waxed paper lightly sprayed with cooking oil or coated with butter or vegetable oil.

Let dough rest uncovered on the wax paper for 5-10 minutes. As the candy stands it will relax from a ball shape into a disc. Cut candy into ¾-inch strips and then into 2-inch lengths. If candy sticks to the knife, spray it with cooking oil or coat it with butter.

Cut wax paper into 3 ½ x 5 inch pieces. Wrap candies with the wax paper pieces.

Store candies in an air-tight container in the refrigerator. Bring to room temperature before serving.