YIELD: Makes 18 cupcakes


8 oz. – 60% cocoa bittersweet chocolate, divided

2 cups – unbleached all-purpose flour

1/2 tsp. – baking soda

1/2 tsp. – baking powder

1/2 tsp. – salt

1/2 cup – butter, softened

3/4 cup – honey

2 large – eggs

1 cup – buttermilk

1/2 pint – raspberries


Preheat oven to 350°F.

Cut 2 oz. of chocolate into 18 pieces; set aside.

Place 6 oz. 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.

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

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

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.

Place 1 T 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, if desired.

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