These Chocolate Honeycomb Cupcakes are a Crunchie Bar in cake form. A brown sugar chocolate cupcake lends a slight caramel flavour, topped with honey frosting and a hunk of honeycomb you’ve got your favourite chocolate bar made cakey!
So, who here agrees that Crunchie Bars are top tier chocolate bars? They’re right up there in my top 3 sweets along with Smarties and Picnics (I hear one Picnic diss and I’ma come for you!) They’re sweet and crunchy, they melt into a delicious sticky goo when you dip them in your tea. They’re the best! 10/10 love for Crunchies!
With my over the top love for this British staple, you just know I had to take those flavours and cram em in a cupcake wrapper! These chocolate honeycomb cupcakes are the perfect embodiment of a Crunchie Bar.
Now, you best believe I tried to bake honeycomb directly in these cakes. I wanted that distinct taste to permeate the sponge but try as I might, I couldn’t make it work. Four, yes four, batches went in the bin. They weren’t even salvageable to turn into cake truffles (coming soon!!). Sadly the honeycomb melts in the cake as they bake which causes a reaction with the levelling agent and leaves us with a huge sticky mess to clean up. I wish I took a photo, it was laughable.
Still, I wanted that toffee taste in the cupcakes. I wasn’t gonna be beaten that easily. That’s when I landed on the age old trick of using brown sugar to add a caramel taste to my bake. If you don’t have dark brown sugar available you can use caster sugar and 1/2tsp caramel flavouring which is available in most supermarkets. Just add it in at the same time as the eggs.
I used store bought honeycomb in these cupcakes because, well, I just couldn’t be arsed to make it from scratch. Pouring boiling, foaming sugar onto a tray just didn’t fill me with excitement at that moment. I’ll do it some day, i promise. If you want to try your hand at making your own the BBC have a good guide for you to follow here.
Tips for making Chocolate Honeycomb Cupcakes
- Honeycomb – Try as I might I cannot make honeycomb in the cupcake batter work, so no matter how much you wanna cram some in, don’t!
- Sugar – I used dark brown sugar in these cupcakes to really up the caramel flavour, you can use light brown or caster if you like but they’ll just taste of regular chocolate cake.
- Caramel Flavour – If you don’t want to use dark brown sugar you can always add 1/2tsp of caramel flavouring in the cupcake batter. Just add it in with the eggs.
- Honey – Use clear honey for the frosting, it gives the best flavour.
Honeycomb Cupcakes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
Description
These Chocolate Honeycomb Cupcakes are a Crunchie Bar in cake form. A brown sugar chocolate cupcake lends a slight caramel flavour, topped with honey frosting and a hunk of honeycomb you’ve got your favourite chocolate bar made cakey!
Ingredients
For the cupcakes:
- 175g unsalted butter, softened
- 175g soft dark brown sugar
- 3 large, free range eggs
- 175g self raising flour
- 1tsp baking powder
- 4tbsp cocoa powder
- 2tbsp whole milk
- 1/2tsp caramel flavouring (optional)
For the frosting:
- 125g unsalted butter, at room temperature
- 300g icing sugar
- 50g honey
- 1tbsp whole milk
- Honeycomb to decorate
Instructions
- Preheat the oven to 175°C fan and line a cupcake tray with 12 liners.
- In a large bowl sift together the flour, cocoa powder and baking powder. Set aside.
- Place the butter and sugar in an electric mixer and mix until light and fluffy, around 5 minutes. Add eggs one at a time, mixing well between each addition. Add the flour mixture in one go ensuring all the ingredients are thoroughly combined. Mix the milk through the batter until smooth.
- Fill the cupcake liners to 2/3 full and bake for 20 minutes or until a skewer inserted into the cake comes out clean.
- Allow to cool in the pan for five minutes before removing to finish cooling on a rack.
- While the cupcakes are cooling, make the frosting.
- Mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, honey and milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
- Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the honey frosting and pipe a cute swirl on each cake. Top with a hunk of honeycomb.
Notes
The honeycomb will start to melt after a few hours so these cakes are best eaten the day they’re made. Although, if you don’t mind soft and sticky honeycomb you can keep them in an airtight tin for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: British
Keywords: Honey, Honeycomb, Crunchie, Chocolate, Cupcakes
These have my name written all over them! So good!
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These honeycomb cupcakes are so easy and delicious!
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My kids loved these cupcakes! I am definitely going to make them again.
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I just love the crunchy topping!
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These are so yummy and were immediately gobbled up!
★★★★★
Loved the flavor on these cupcakes!
★★★★★
Delicious cup cakes!! My daughter’s favorite!
★★★★★
As soon as this post dropped into my mailbox I needed to comment on how delicious the cupcakes look; certainly full of yumminess! Ordering the honeycomb and will then set to baking them. Taste buds popping just thinking about it!!!👩🍳😋. Thank you for sharing. I will fill you in on the end result!!! Happy Baking! 💫🧁
super cute honeycomb cupcakes
★★★★★
These are really amazing cupcakes!!
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What a wonderful, delicious cupcake recipe!
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Beautiful cupcakes. They look flavorful and delicious.
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