Chocolate BBQ Cupcakes with Honey Sour Cream Buttercream

By Texaschef11

Ingredients

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup honey barbecue sauce { I used Sweet Baby Ray's}
• 1/2 cup canola oil
• 2 tsp vanilla
• 1 cup boiling water
• Frosting
• 2 sticks {1 cup} unsalted butter, at room temperature
• 8 tbsp honey {I used a local wildflower honey}
• 4 cups powdered sugar
• 2 tbsp reduced fat sour cream
• Additional honey for drizzling

Preparation

Step 1

In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt and stir with a whisk to blend.
Add eggs, milk, barbecue sauce, oil and vanilla and beat on medium setting for two minutes.
Add the boiling water and gently mix into the batter.
Pour the batter {which will be thin} into lined muffin pans only 1/2 way full and bake at 350 degrees for 35-45 minutes, or until the cake passes the toothpick test.
Remove from the oven and let cool on a wire rack.

For Frosting

In a stand mixer, cream together butter and honey for two minutes.
Add two cups powdered sugar. Start with mixer on low speed until sugar is incorporated, then increase speed to medium and beat until smooth and creamy, about 3-5 minutes.
Add two additional cups of powdered sugar, again mixing on low speed to incorporate.
Add sour cream at low speed. Mix on medium speed about two minutes until mixture is smooth.
Add additional powdered sugar till you reach your desired consistency {I only added two tbsp more}.
Place in piping bag and frost.