YIELD: Makes 16 cupcakes


For Cupcakes:

1 cup – butter or margarine, softened

1 1/3 cup – honey

2 – eggs

1 tsp. – vanilla extract

2 1/2 cups – all-purpose flour

1 tsp. – baking soda

1 tsp. – salt

For Topping:

1/3 cup – honey

1 – egg

1/2 tsp. – vanilla extract

1/8 tsp. – salt

1 cup – semi-sweet chocolate chips

1/2 cup – chopped walnuts


Using electric mixer, beat butter until light; gradually add honey, beating until light and creamy. Beat in egg and vanilla.

In a medium bowl, combine flour, baking soda and salt; gradually add to butter mixture, mixing until blended.

Spoon batter into 16 paper-lined or greased 2 1/2-inch muffin cups. Bake at 350°F for 10 minutes.

For Topping:

Using electric mixer, beat honey, egg, vanilla and salt until light; stir in chocolate chips and nuts.

Remove cupcakes from oven. Spoon 1 T topping over each partially-baked cupcake. Return to the oven; bake at 350°F for an additional 12 to 15 minutes or until topping is set.

Cool in pans on wire racks.

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