Baklava cupcakes

Original recipe from Cate's World Kitchen
Oven temp = 350

Baklava cupcakes:
filling
1 cup chopped walnuts
2/3 cup sugar
3 tsp cinnamon
6 Tbs melted butter

cupcakes
3 cups flour
4 tsp baking powder
1 tsp baking soda
1/2 cup sugar
1/2 tsp salt
2 large egg
6 tbsp melted butter
2 1/4 cup buttermilk

honey

Combine filling ingredients in a small bowl and set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, mixing well between additions. Mix in baking powder, baking soda, salt, and 1 cup of flour, then 1 cup of buttermilk. Add another cup of flour and the remaining buttermilk and mix well. Add the last of the flour and mix until just combined. Pour batter into 24 cupcake liners about 1/3 full. Top with a spoonful of filling and more cupcake batter. Bake at 350 deg for about 20 minutes. While the cupcakes are still warm, drizzle honey over the tops.

Honey frosting:
2 large egg whites
3/8 cup sugar
4 tablespoons honey
1/3 cup (5 1/3 Tbs) unsalted butter, room temperature

In a small sauce pan, bring the sugar, honey, and butter to a boil until it reaches 230 deg. Meanwhile, beat the egg whites until soft peaks form. Slowly add in the hot sugar mixture, continuing to beat the frosting until cool. Pipe or spread the icing onto the cooled cupcakes.

Chocolate honey and peanut cupcakes with honey frosting

Original recipe from Love and Olive Oil
Oven temp = 325

Chocolate honey and peanut cupcakes:
1 1/2 cup milk
2/3 cup canola oil
2/3 cup sugar
2/3 cup honey
2 cups all-purpose flour
2/3 cup cocoa powder
1 1/2teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup roasted peanuts, finely ground (I used salted)

Combine sugar, flour, cocoa powder, baking soda, baking powder, salt and peanuts in a mixing bowl. Slowly add in milk, mixing during addition. Then mix in the oil and honey. Fill 24 cupcake liners and bake at 325 deg for 25-28 minutes, until a toothpick comes out clean.

Honey frosting:
2 large egg whites
3/8 cup sugar
2 tablespoons honey
1/3 cup (5 1/3 Tbs) unsalted butter, room temperature

Whisk together egg whites, sugar, and honey in the top of a double boiler until the mixture is hot and the sugar is dissolved - about 7-10 minutes. Move the egg white mixture to a stand mixer bowl and continue to whisk until cooled. Slowly add the butter, 1 Tbs at a time, mixing well between each addition. Pipe or spread the icing onto the cooled cupcakes.