3 squares melted unsweetened chocolate (or 9 tablespoons cocoa powder plus 3 tablespoons oil, which is what I used)
2/3 cup honey (I used local fireweed but I think wildflower or blackberry would be better)
1 3/4 cup whole wheat pastry flour (lighter than regular whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
2/3 cup water

Cream butter. Add sugar gradually, then chocolate, honey, and vanilla. Mix well. Add eggs, one at a time. Combine (sift if you sift) flour, baking soda, and salt (I actually added the salt earlier because it was coarse grain sea salt and needed extra time to break down at all). Add flour alternately with water, beating until smooth between additions.

Bake at 350F for 20 minutes. Makes about 18 cupcakes.

I *think* they are plenty sweet to leave the sugar out completely and still be identifiably cupcakes rather than super-rich chocolate muffins. That or that one could increase the honey to one cup and leave out or reduce the water. I think melted baking chocolate would have worked better than the cocoa/oil substitution, but this is what is on hand.