Deep, Dark Chocolate Cupcakes with Tangerine Honey Frosting

Oh Yeah Baby. A couple weeks ago as I was reading one of my new favorite blogs, Vanilla Garlic, I saw a challenge set forth from both Garrett and Cheryl of Cupcake Bakeshop asking everyone to create their own cupcake in celebration of.. well.. cupcakes! I'm not a huge cupcake fan.. well, that's not correct. Of course I'm a huge cupcake fan, what's not to like? Yummy cake and frosting! Hello? What I meant was, for the most part, I don't even think of my muffin pan that much - I go for the 2 layer cakes (and we all know how well they usually turn out) or the 9" x 13" cake. Cupcakes are quite cute and boy do they help with portion control, but yeah, I don't go there often. So one day last week, I decided to make a beautiful dark chocolate cake with equally beautiful dark chocolate ganache frosting.. and from reading the recipe, I knew the batter would also provide a dozen cupcakes as well as the beautiful 2 layer cake. So I retrieved my muffin pan from the dark depths of my cupboard and searched for my cupcake liners in the pantry.. finding both, I went about making the batter. Happily, I saw that the recipe did not lie and there was just enough batter for a dozen cupcakes left over. After baking the "Mother" cake, I was a bit worried about how the cupcakes would turn out and gave thought to just ending their young lives right then and there.. kinda like putting them outta their misery before they could be miserable, yanno? But after debating with myself and getting over my fear of the possible horrors that lurked just around the corner, I decided to be brave and shoved the muffin pan in the hot oven, closed the door quickly and said a prayer. Twenty minutes later, I thanked the Cupcake Gods because the offspring *cough* I mean the cute lil cupcakes turned out just gorgeous. Not one had an extra terrestrial brain. *shudder* Woo Hoo! Happily, I allowed the lil cuties to cool completely and then I plunged them into a deep freeze to enjoy another day - after all, I did have their Mother to deal with and that was enough excitement for one day. Yesterday was that day and I spent most of the morning trying to think up a funky flavored frosting. I didn't want to go with plain jane and I sure as shit didn't want ganache.. I wanted fruity of some sort. And I started thinking about my favorite chocolates - yanno the kind, deep dark chocolate enrobing fruity cream centers? I heart them. My favorite cream centers are orange and lemon. So's I already had the deep dark chocolate, but no oranges and the lemons I had were for dinner that night.. and then I remembered we had just purchased some lovely tangerines at the market a few days ago! Tangerine frosting! Party on! I found some cream cheese in the fridge and the other ingredients I'd need and whipped up the frosting in no time. After a taste though, it just wasn't right. It needed something and I didn't want to use any extracts.. back to the fridge I went hoping something would catch my eye. And that it did.. my bottle of honey! Oranges and honey go so well together - perfect! So's I added some honey and tasted.. I had myself a delicious new funk'dified frosting - exactly what I was going for. Again, I want to give Molly the credit for the closest to the Ultimate Chocolate Cake I've ever had and will direct you to her blog for the cake recipe. Deep Dark Chocolate Cupcakes with Tangerine Honey Frosting 1 (8 oz.) pkg. cream cheese 1/4 c. butter (half a stick or 4 TBS.) 1/2 c. confectioners' sugar 1 tsp. tangerine juice, freshly squeezed the zest of one tangerine 1/4 c. honey In the bowl of a mixer, cream the cream cheese and butter together until fluffy. Add the sugar, juice, zest and honey and mix slowly until incorporated. If you find the frosting is a little thin, you can add more sugar or place in the fridge until it sets to the desired consistency you are looking for. I chilled mine for about 20 minutes.