12 oz. bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 C butter, cubed
1 C raw sugar
1 C unsweetened cocoa powder
1 T organic whipping cream
1 T honey
1/4 t pure vanilla extract
Preheat oven to 375°F. Line muffin tins with cupcake liners.
Place chocolate and butter in a bowl over a medium saucepan of water. Over medium low heat, stirring often, melt chocolate with butter until completely blended. Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Stir in whipping cream, honey, and vanilla extract. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared hollows and bake for 35 to 40 minutes, or until cupcakes have risen and top has formed a thin crust. The cupcakes should be just firm in the center when done. When cooled completely, dust with powdered sugar.
*Update 4/12/2013: Added to Katherine Martinelli's Gluten-Free Linky Party.*