Pao de Mel (Honey Spice Cakes)

Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly grease a standard 12-cup muffin tin.

In a small saucepan over medium-low heat, combine 1/2 cup honey, 4 tbsp unsalted butter, 1/3 cup packed brown sugar, and 1/2 cup whole milk. Stir until the butter melts and the sugar dissolves. Remove from heat and let cool to room temperature.

Whisk 2 large egg into the cooled honey mixture. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 2 tbsp unsweetened cocoa powder.

Fold the flour mixture into the honey mixture until a smooth, slightly sticky batter forms. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake until a toothpick inserted in the center comes out clean and the tops spring back, 18 to 22 minutes. Cool in the tin 5 minutes, then turn out onto a wire rack to cool completely.

Meanwhile, make the filling: beat 14 oz sweetened condensed milk and 4 oz softened cream cheese together until smooth and thick. Once the cakes are fully cool, use a paring knife to cut a small cone from the bottom of each cake and hollow out a shallow cavity. Fill each with about a tablespoon of the cream filling, then replace the cut piece to seal.

Make the chocolate coating: melt 12 oz chopped dark chocolate (60-70% cacao), chopped and 2 tbsp coconut oil or vegetable shortening together in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. Remove from heat.

One at a time, dip each cake in the melted chocolate, letting the excess drip off, and set on a parchment-lined rack. Let the chocolate set at room temperature or refrigerate for 30 minutes. The cakes taste best the next day.