Honey Chocolate Chip Cupcakes

  • Yield 16 servings

Honey-infused cupcakes are studded with chocolate chips and walnuts.


1/2 cup (1 stick) butter or margarine, softened
2/3 cup honey
1 -- egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
-- Topping:
1/3 cup honey
1 -- egg
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cup semi-sweet chocolate chips1
1/2 cup chopped walnuts


  1. Using electric mixer, beat butter until light; gradually add honey, beating until light and creamy. Beat in egg and vanilla.
  2. In a medium bowl, combine flour, baking soda and salt; gradually add to butter mixture, mixing until blended.
  3. Spoon batter into 16 paper-lined or greased 2 1/2-inch muffin cups. Bake at 350F for 10 minutes.
  4. Meanwhile prepare topping. Using electric mixer, beat honey, egg, vanilla and salt until light; stir in chocolate chips and nuts. Remove cupcakes from oven. Spoon 1 tablespoon topping over each partially-baked cupcake. Return to the oven; bake at 350F for an additional 12 to 15 minutes or until topping is set. Cool in pans on wire racks.