Dark Chocolate Cupcakes with Honey Pecan Frosting
There’s a number of reasons I prefer making cupcakes over full cakes. Number one is probably my ineptitude with cake decorating. Beyond that, they just seem easier–easier to make, easier to serve, easier to eat, and they taste just as good. It had been a long time since I last made cupcakes, and I wasn’t about to endeavor on a full on cake.
For these particular cupcakes, I opted for the flavor that always seems to draw my wife and I to cakes: chocolate. I wanted it to have some intrigue to it though, so its not just chocolate–I wanted something darker. So for the cupcake batter, the foundational flavors are both cocoa and molasses for something a bit more like Devil’s Food. Then, to compliment that: a tangy cream cheese frosting flavored with toasted, honeyed pecans. All together very tasty and a fun change from the everyday chocolate cupcakes out there.
- Cupcake batter
- 1.5 cups flour
- 1/2 cup cocoa powder
- 1 cup
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