Maple-Sweetened Chocolate Cupcakes with Honey Cream Cheese Frosting
Honey and maple stand in for sugar in these delicious cupcakes. Enjoy a naturally sweet treat in these chocolate cupcakes with honey cream cheese frosting.
Line a 12-cup muffin pan with paper liners. Preheat the oven to 350°.
In a large mixing bowl, beat together the eggs, oil, maple syrup, and vanilla extract with a hand mixer.
Sift together the flour, cocoa powder, baking powder, and salt. Add this to the wet ingredients and beat until well combined, about a minute or two.
Pour the batter into the prepared cups. Mine were pretty full. Alternatively, you can bake this in a 9x13-inch pan.
Bake for 18 to 20 minutes or until a tester inserted comes out with a few crumbs attached.
Cool the cakes on a wire rack. You can freeze the cakes at this point in a ziptop freezer bag. Thaw on the counter before proceeding with the next step.
Meanwhile, beat together the cream cheese and honey. Frost the cooled cakes with the cream cheese frosting.
Notes
Nutritional values are approximate and are based on making 12 cupcakes from the recipe. Use within 4 days.