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Honeycomb Cupcakes

  • Author: iheartkatiecakes
  • Total Time: 30 minutes
  • Yield: 12 cupcakes 1x


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!



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


  1. Preheat the oven to 175°C fan and line a cupcake tray with 12 liners.
  2. In a large bowl sift together the flour, cocoa powder and baking powder. Set aside.
  3. 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. 
  4. Fill the cupcake liners to 2/3 full and bake for 20 minutes or until a skewer inserted into the cake comes out clean.
  5. Allow to cool in the pan for five minutes before removing to finish cooling on a rack.
  6. While the cupcakes are cooling, make the frosting.
  7. 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.
  8. 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.


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