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.

Holidays With Honey – Honey Eggnog Cupcakes

eggnog cupcake

Yes, I knew I had an eggnog cupcake recipe!  These are sure to become a holiday favorite with friends and family.  They also make great gifts!

Yield:  16 cupcakes

Ingredients:

2 cups plus 2 tablespoons sifted flour (I use cake flour for best results)

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter

3/4 cup honey

3/4 cup sugar

2 large eggs

1/2 cup eggnog (try it with honey eggnog recipe from earlier today)

1/4 cup bourbon, whiskey, OR dark rum

1/4 teaspoon fresh grated ginger

1 teaspoon PURE vanilla extract

Prepare pans by lining with cupcake liners. Preheat oven to 350°F. Sift or whisk together flour, baking powder, ginger and salt. Set aside.

Cream together the butter, sugar and honey until smooth and well blended. Add the eggs, one at a time, beating well after each addition. Alternately add the dry ingredients and the eggnog. Scrape down the sides of the bowl and the beaters. Add the vanilla and whiskey (or your spirits of choice!)

Pour batter into prepared pans, 3/4 full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack for about 10 minutes. Remove from pans and cool completely.

Eggnog Buttercream Frosting

Ingredients:

6 ounces cream cheese

1 stick unsalted butter

1/4 cup honey eggnog

4 – 4 1/2 cups powdered sugar

Fresh ginger

Cream butter and cream cheese in bowl of electric mixer or with handheld beaters. When the mixture is soft and fluffy begin to add sifted powdered sugar a little at a time. Slowly add 1 tablespoon of eggnog alternating with the powdered sugar until you reach the right consistency. Beat until creamy. Pipe onto cupcakes using a pastry bag or spread with a spatula. Sprinkle fresh ginger on top.

Cupcakes may be stored in an airtight container for up to four days.

Romancing The Bee Gets A “Great” Mention In Graeter’s Ice Cream Blog!

As we have said before, we love to hear from our fans. We often hear about favorite flavors or why fans consider Graeter’s the best. What we don’t often hear about is how the love of Graeter’s inspires great ideas. Take Deborah DeLong and her blog for instance.

In a recent blog post she talks about how her love for Graeter’s Black Raspberry Chip inspired an irresistible cupcake concoction, Honey Black Raspberry Cupcakes With Chocolate Buttercream Frosting.

Deborah writes:

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!!

For this delicious recipe and to read the full blog post click here.

Honey Carrot Cupcakes With Cream Cheese Frosting

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups honey
  • 3/4 cup buttermilk
  • 3 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrot
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup chopped walnuts

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line pans for 22 cupcakes.
  2. In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, and walnuts by hand. Scoop with ice cream scoop into the prepared pans.
  3. Bake for about 20 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.

For the frosting:

3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar

Directions

Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve.

Honey Bittersweet Chocolate Raspberry Truffle Cupcakes

Bittersweet Chocolate Raspberry Truffle Cupcakes

Makes 18 cupcakes

  • 8 oz. 60% cocoa bittersweet chocolate, divided
  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup Clover honey
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 pint raspberries

Preheat oven to 350°F.

1. Cut 2 ounces of chocolate into 18 pieces; set aside. Place 6 ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm.

2. Sift together flour, baking soda, baking powder and salt; set aside.

3. In a mixing bowl, cream butter until fluffy. Add honey and melted chocolate; mix well. Add eggs, one at a time.

4. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined.

5. Place a Tablespoon of batter in the bottom of each paper-lined muffin tin. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting.

Bittersweet Chocolate Frosting

Makes 18 servings

  • 1/4 cup Clover honey
  • 8 oz. 60% cocoa bittersweet chocolate, coarsely chopped
  • 1 cup heavy whipping cream
  • 2 Tablespoons seedless raspberry jam, optional

1. Combine honey and chocolate in a medium bowl, set aside. In small, heavy pan, heat whipping cream over medium heat until bubbles just begin to form. Pour over honey-chocolate mixture and allow to stand for 2 minutes. Stir until smooth; cool. Refrigerate until chilled, 1 to 2 hours.

2. With an electric mixer, beat chocolate mixture until frosting is fluffy.