Egg-Free Chocolate Cupcakes

• 3 cups all-purpose flour
• 2 1/2 cups sugar
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups whole milk
• 1 cup butter melted
• 4 teaspoons honey
• 2 teaspoons vanilla extract
• 1/2 cup semi-sweet chocolate morsels
• 4 cups powdered sugar sifted
• 1 cup cocoa powder
• 1/2 cup butter softened to room temperature
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

1. Preheat oven to 325 F degrees. Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. Pour in the batter into the lined muffin pan to 2/3 full. Bake for 20 to 25 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating.
2. In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.

allpurpose, sugar, cocoa powder, baking soda, salt, milk, butter, honey, vanilla, semisweet chocolate morsels, powdered sugar, cocoa powder, butter, milk, vanilla

Taken from www.yummly.com/recipe/Egg-Free-Chocolate-Cupcakes-1654059 (may not work)