These Honey Bee Cupcakes with White Chocolate Honey Ganache are bee-decorated honey cupcakes with a sweet white chocolate honey ganache filling and vanilla buttercream frosting. Don’t forget the honey drizzle on top!
My husband is deathly afraid of bees. Like, it’s kind of a joke, but also not really, that he wouldn’t hesitate to throw me into the path of an angry bee if it came down to either him or me. On a positive note, he did say that he would jump in front of a bullet for me. I suppose I’d rather get a few bee stings than a gunshot wound, so I’m going to call that true love. Then again, I’ve actually never been stung by a bee, so I have a difficult time judging the level of pain a sting would entail. Somehow I think it wouldn’t be quite as bad as a gunshot.
Despite the fact that my husband hates bees, he actually likes bee themed things. Does that even make sense? He tried to compare himself to Batman in that Batman hates bats but still wears one on his uniform (learn something new every day! Also, is it actually even called a uniform?). I mean, I love raccoons, but wouldn’t exactly want to be stuck in a dark alley with one, so maybe it’s kind of like that?
In any event, I hope you won’t get mad that I made cupcakes again. I legit cannot stop. There’s more where this came from, too. I kind of feel like I’m going back to my roots since I used to be absolutely cupcake obsessed. My love for them has been rejuvenated.
I decided to make a little treat for my husband, featuring his most hated/most loved insect. I added honey into the bee cupcakes and also made a white chocolate honey ganache to fill them with. On top went a simple vanilla buttercream with a little more honey drizzled over the top.
The batter is a pretty honey yellow color!
Once the cupcakes are cooled, you’ll need to core the center of each one (either with a knife or a cupcake corer).
You can make the white chocolate honey ganache in advance if you want. Otherwise, make it while the cupcakes are baking and then chill it while they’re cooling. Remember, you’ll want your cupcakes to be 100% cooled before you spoon the ganache in!
I pretty much only use Ghirardelli chocolate when it comes to baking these days. It really is the best for melting!
And ganache is so, so easy to make. All you have to do is heat the cream, pour it over the chocolate, let it sit for a minute, and then stir until chocolate is melted and smooth.
Then you can spoon that beautiful ganache into the cored honey cupcakes!
And whip up a simple buttercream frosting!
I piped the frosting onto the bee cupcakes with a pastry bag fitted with a Wilton 1M tip. Then I drizzled the remaining 2 Tbsp honey over the tops. And obviously added some buzzing little bees.
Isn’t it funny how cute bee themed things are? I mean, they never feature the stinger, do they?
Nope, they’re so adorable that you just want to cuddle up with them. Kind of. Or at least you want to cuddle up with the cupcake. I think.
These bee cupcakes are absolutely drowning in honey. It’s in the cupcake, in the ganache, and in the frosting. And it added a fun bit of sweetness and flavor to the cupcakes.
Who doesn’t love a ganache in a cupcake? I usually go with a dark chocolate ganache, but this white chocolate honey one fit the honey cupcakes perfectly.
Yes, I really tried to get a bee hive effect with my frosting. A bee hive with honey dripping out… Because these bees are super busy bees.
I really do love these little Wilton decorations. But seriously, if your cupcakes actually do have bees on them (and they totally could with all the honey that’s been loaded in and on these baked goods), be careful. Like, really careful.
These bees are just icing, which means you can happily eat them without any worry about a stinger to the lip. But honestly, I’d say it’s worth the risk. We’ll see if my husband agrees!
Are you a bee fan? What about honey?
These Honey Bee Cupcakes with White Chocolate Honey Ganache are bee-decorated honey cupcakes with a sweet white chocolate honey ganache filling and vanilla buttercream frosting. Don't forget the honey drizzle on top!
- 1 1/2 cups all-purpose flour
- 1/2 Tbsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup, plus 2 Tbsp honey
- 1 Tbsp vanilla extract
- 1/2 cup whole milk
- Wilton bee icing decorations, optional
- 4 oz. white chocolate, finely chopped
- 1 Tbsp honey
- 1/4 cup, plus 1 Tbsp heavy cream
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 6 cups confectioners' sugar
- 1 Tbsp vanilla
- 1 -2 Tbsp whole milk
Pre-heat oven to 350 degrees.
In a medium bowl, combine flour, baking powder, and salt together.
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes.
Add eggs in one at a time, mixing well after each addition.
Beat in 1/4 cup honey and vanilla extract.
With mixer on low speed, beat in dry ingredients in 3 additions, alternating with the milk. Mix in each addition until just incorporated.
Line cupcake tin with 12 papers and fill about 3/4 of the way full.
Bake at 350 degrees for 17-20 minutes, until edges are golden and tester comes out clean.
Cool cupcakes in tins for a few minutes before moving to wire racks to cool completely.
Once cooled, core the center of each cupcake (either with a knife or a cupcake corer) and spoon in about a tablespoon of white chocolate honey ganache.
Fit a pastry bag with a 1A pastry tip and fill with vanilla buttercream. Starting at the outside of the cupcake, pipe frosting around, moving toward the center and gently lifting the tip up in the middle.
Drizzle remaining 2 Tbsp honey over the tops of the cupcakes and top with bee decorations, if using.
Place finely chopped white chocolate in a medium-sized bowl and add honey to bowl.
In a small saucepan, bring heavy cream just to a boil.
Pour cream over white chocolate and let sit for a minute. Then, stir until chocolate is completely melted and smooth.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy.
With mixer on low, slowly blend in the powdered sugar, cup by cup until well-combined.
Mix in vanilla and 1 Tbsp milk. If buttercream is too thick, add additional Tbsp milk.