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Chocolate cupcakes, honey buttercream frosting, and cadbury’s crunchie bars… Hello honeycomb crunchie cupcakes!
Hi, I’m Jane, and I have an addiction to Crunchies. Like seriously, they’re in EVERYTHING that I bake at the moment, and I just can’t help using them again and again.
Weirdly, I never used to like them so much, but after making my honeycomb crunchie fudge recently, and making my no-bake honeycomb crunchie cheesecake over and over again, I really do think I have a slight problem!
After I did a ‘recipe request’ post on my Facebook page the other day, one thing that sprung out to me was the request of Crunchie Cupcakes. YEP! Done already.
I wasn’t really sure where to start with these as I recently found a spreadable version of a Crunchie type thing in the supermarket, (kinda like the Crunchie Chocolate version of Nutella) and OHMYDAYS it is delicious, but I felt like this was a tad too much really, and too similar to other recipes.
However, this does not stop you from putting it in the middle of the cupcakes which I totally recommend. However, I decided to go in a slightly different direction and make a moist and delicious chocolate cupcake, with a honey flavoured buttercream frosting.
I wasn’t entirely sure if the honey buttercream frosting would work as I thought it might be too sweet, or it might even curdle the buttercream but oh no, I was wrong.. it is DELICIOUS. Oddly enough, it doesn’t actually make it too sweet even though honey is basically sugar.
I actually like the slight flavour of honey that it brings to the buttercream frosting, it’s not too much but it’s enough. I wouldn’t put any more honey into the recipe than I recommend as it’ll make the frosting too runny and it might ruin it, but it’s just the perfect amount to make a differently flavoured frosting that matches so well with the Crunchies themselves!
I wouldn’t recommend putting honeycomb pieces into the actual cupcake as they will just melt and might bake the cupcakes in an odd way, but you could on the other hand fold through crushed pieces of the Crunchie through the buttercream frosting if you’re not using a fine piping tip which would be nice (I just prefer them on top!).
I honestly adore the combination in these cupcakes with a chocolatey and light cupcake, with a sweet but scrummy buttercream frosting, along with the crunchie of course.
These have gone down so well with my taste testers that I have made these 5 times now in a matter of weeks and they just love them! SO I really hope you love this recipe as much as I did! Enjoy!
Honeycomb Crunchie Cupcakes!
- 200 g unsalted butter (room temp)
- 200 g light brown soft sugar
- 4 medium eggs
- 150 g self raising flour
- 50 g cocoa powder
- 150 g unsalted butter (room temp)
- 375 g icing sugar
- 75 g clear honey
For the Cupcakes
- Heat your oven to 180ºc/160ºfan and line a cupcake/muffin tin with 12 large cupcakes cases/muffin Cases.
- Beat the room temp unsalted butter with the light brown soft sugar until light and fluffy.
- Add the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined. It won’t take too long to mix!
- Spoon the mix into the cupcake cases evenly and bake in the oven for 18-22 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – leave them to cool fully on a wire rack!
For the Buttercream
- Make sure the butter is at room temp - Beat the butter with an electric mixer for a couple of minutes to loosen it!
- Gradually beat in the icing sugar until well combined (this can take up to 5 minutes) then add the honey – beat again for a few minutes so its smooth and delicious.
For the Decoration
- Pipe your buttercream onto your cupcakes how you fancy - I use a 2d closed star piping tip!
- Add on some Crunchie pieces, and some crushed crunchies!
- I buy my Cupcakes Cases from Iced Jems – here!
- I used Rowse clear honey in my frosting as its always what is in my house – but I’m sure any clear honey will work!
- If you want an extra chocolatey fix, you can add in 100g of chocolate chips to the cupcake mix, or use a dollop of the crunchie spread you can now buy to fill the cupcakes for a surprised centre!
- I used the 4x multipack of Crunchie Bars that you can buy, 3 of which I chopped into 4 for the 12 pieces for the top, and then crushed the last bar for the sprinkling!
- These cupcakes will last in an airtight container for 3 days at room temperature!
Find my other Cupcake & Chocolate & Honeycomb Recipes on my Recipes Page!
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