Recipe for cupcakes that aren't too sweet?!

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Chocolate Cupcakes,
Makes twenty-four cupcakes

for the cupcakes
2 cups sifted all-purpose flour
1 teaspoon baking soda
? teaspoon salt
? cup unsweetened cocoa powder, preferably Dutch process
5 1/3 ounces sweet butter
1 teaspoon vanilla extract
1 ? cups granulated sugar
3 eggs
1 cup milk

Heat the oven to 350° and line 2 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
Scoop the batter into the prepared pans filling each about two-thirds full (don’t bother to smooth the tops — the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.
White Chocolate Glaze
Makes more than enough for twenty-four cupcakes

8 ounces white chocolate, cut into small pieces
? cup light cream

Place white chocolate pieces in medium heat-proof bowl. Heat cream in a small saucepan over medium heat to a gentle boil. Pour cream over white chocolate and whisk slowly until incorporated and smooth. Use immediately.

I made these during the holidays...I love cornbread, and this recipe is so good, it's pretty much like eating a cupcake! And, the honey butter is the delicious frosting! I guarantee that he will love it, and you will too. You will be finding every excuse to make them every night....Well maybe not every night....LOL

Corn Bread Cupcakes and Honey Butter Frosting....

2 eggs
1/2 cup water
1/3 cup milk
2 Tablespoons vegetable oil
1 pkg. (9oz) yellow cake mix
1 pkg (8.5oz) corn bread mix

In a bowl, combine the eggs, water, milk and oil. Stir in mixes and combine well. Fill greased and floured muffin cups half full. Bake @ 350 for 18-22 minutes until they test done. Cool for 5 minutes: remove from pans to wire racks. ...
Frosting

Honey Butter:
2 Tablespoons honey
1/8 tsp. vanilla
2 Tablespoons powder sugar
1 cube butter

Combine all ingredients until well mixed...

Happy baking........