*This post may contain affiliate links. Please see my disclosure for more details!*

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!

Chocolate cupcakes, honey buttercream frosting, and cadbury's crunchie bars... Hello honeycomb crunchie cupcakes!
Print Pin Rate
Category: Cake
Type: Cupcakes
Keyword: Crunchie, Honeycomb
Prep Time: 15 minutes
Cook Time: 20 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 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


  • crunchies


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!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Claire on June 24, 2021 at 7:55 pm

    Hoping to bake these next week for my mum’s birthday, and was wondering if it would be ok to bake Thursday evening and then to ice Saturday morning? How long would they be fresh/good to eat?

    • Jane's Patisserie on June 28, 2021 at 4:12 pm

      Hiya, 1-2 days depending on how they are stored x

  2. Shana Adams on May 14, 2021 at 1:16 pm

    Hi, how long do these last for after baking? Thank you

    • Jane's Patisserie on May 15, 2021 at 11:21 am

      Hey! 3-4 days xx

  3. Gurj on May 1, 2021 at 5:34 pm

    Hi Jane,

    Baked this the other day turned out amazing!!! Want to make them again for the family, do you have an idea for replacing the eggs?

    Thank you so much

  4. Maria on February 8, 2021 at 10:05 pm

    5 stars
    Hi sorry I didn’t word that properly! I meant how do I fill the cupcake with the crunchie spread? Do I freeze it and put it in the mixture and then bake it? Xx

    • Jane's Patisserie on February 9, 2021 at 9:18 am

      Ohh I see! You can do it that way! Or you can core out the cupcake once baked and add it in (which is how I usually do it) x

  5. Maria on February 8, 2021 at 8:32 am

    5 stars
    Hiya I want to make these cupcakes but I’d love to do the crunchie filling but unsure how to do it??
    Love your recipes so far I’ve made the triple choc cookies, mini egg cookie bar, nyc mini egg cookies, rolo cookies and this week im making the bueno cheesecake 😍 this lockdown baking is dangerous haha x

    • Jane's Patisserie on February 8, 2021 at 9:01 am

      You could try making a crunchie spread if you can’t find the ready made one in the shops – using a plain chocolate spread and crush in some honeycomb maybe? And yay!! x

  6. Jessica Reid on October 21, 2020 at 1:18 pm


    Just wondering if these can be frozen before adding the buttercream?

  7. Paige on October 17, 2020 at 3:15 pm

    Just a general query, does the egg size matter? I see some recipes you use medium and some large and wondered why this is? Could I use medium eggs for this recipe instead if that’s what I already have and how many more would I add?

    • Jane's Patisserie on October 17, 2020 at 7:11 pm

      Yes it does – the eggs dictate how much flour/butter/sugar you need which is why recipes can change as it depends on what eggs I used at the time x

  8. Katie on July 5, 2020 at 2:50 pm

    Hi Jane! Could I use caster sugar or dark brown sugar instead?

  9. Lottie Hendrie on July 2, 2020 at 12:55 pm

    What size nozzle do you use for the icing on top?

    Lottie x

    • Jane's Patisserie on July 2, 2020 at 7:39 pm

      Probably a 2D or 1M but I can’t quite remember!

  10. Chloe on September 23, 2019 at 6:57 pm

    Is it possible to put crushed up crunchies in the cupcake?

    • Jane's Patisserie on September 23, 2019 at 8:09 pm

      You could, but I wouldn’t say there is much point as it’ll probably dissolve!

  11. […] 2. Crunchy Cupcakes […]

  12. Easter Baking: Honeycomb Crunchie Cupcakes on March 30, 2018 at 6:01 pm

    […] looking around for the best recipe, I finally settled on one from Jane’s Patisserie (FYI: Check out her other recipes; they look DIVINE!) because it had a chocolate cupcake and honey […]

  13. Baker on October 14, 2017 at 6:09 pm

    Hi, how do you stop the cupcake cases from peeling away from the cakes? I’ve tried a few of your great recipes but often find my cases pealing away. I’ve tried different cases and the same thing happens.

    • Jane's Patisserie on October 14, 2017 at 10:34 pm

      Often that’s down to moisture so it might be that your cupcakes aren’t quite baked enough or they’re sweating. Try storing them in a cake box rather than an airtight container and it should prevent it!

  14. Debbie on August 15, 2017 at 1:11 am

    I’ve been a Crunchie fan for years so I can’t wait to try these, but in reading the article, you’ve peaked my interest in that Crunchie-like spread similar to Nutella. I’ve never heard of it. How could I have missed it?! Can you please share the name of it and where I might find it.

    • Caroline Goodship on May 25, 2020 at 9:35 pm

      I found it in morrisons
      Its called crunchie

  15. MISS H Mandaza on July 19, 2017 at 4:29 pm

    Im making these for my children to take to school for their end of year party.Last year i made the oreo ones and the teachers have been begging me to make them again

  16. HappyBaker on March 23, 2017 at 8:40 pm

    Amazing receipe, thank you! These went down at treat and make me look good at the same time!! ?

  17. Debbie MacGregor on February 19, 2017 at 4:33 pm

    I found your site by accident recently and OMG – it is amazing!!!!!!! You are so talented and my only problem was which recipe to do first! I decided on the honeycomb crunchie cupcakes and they were soooo delicious – I can’t wait to try some more of your recipies. One problem I have always had when making cupcakes is that they tend to shrink away from the sides of the paper cases, which doesn’t affect the taste, obviously, but they don’t look nice. So I bought the cupcake baking cups that you use but they still shrink away from the sides. Once I had put the icing on it didn’t notice but what am I doing wrong for this to keep happening? Any advice would be great and keep up the good work. Ps. I’ve told all my friends about your site. xx

    • Jane's Patisserie on February 20, 2017 at 4:30 pm

      Hiya! I am so so glad you found me!
      I can struggle with lots of different cupcake cases, but I have found a few that work for me. Asda Brown Muffin cases are perfect if you want cheap ones, but yes I love the baking cups! Often i can mean that they are fully baked yet so the moisture sweats the cake away, or it was cooled too quickly. Jemma recommends to cool the baking cups on the tray you bake them on so they cool slower? Or try baking at a lower temperature! x

  18. Janet Faurot on January 5, 2017 at 4:11 am

    these cupcakes look amazing but my question is…What are crunchies? They look like honeycomb candy or Sponge candy..please help identify this candy to me as I’m wanting to make these soon!!! thank you

    • Jane's Patisserie on January 5, 2017 at 10:43 am

      Crunchies are a Chocolate Bar in the UK made by Cadburys. Its a honeycomb bar covered in Chocolate, you can find it on Google to help! x

  19. Tri Rizzuto on June 13, 2016 at 2:01 am

    Hi Jane, I’ve been following your blog such a long time but this the first time I’ve left a comment. Firstly I just wanted to thank you for the endless work you put into supplying us with such charming posts and recipes – your cheesecakes are like no other!!!! Then you think you’ve found a favourite and you supply us with yet another to rival it!!!
    I thought you might be interested to know, particularly given how much you have inspired me, that I have started a patisserie youtube channel of my own! This is the link to my instagram, from which the link to my channel is in the description. Thanks again, Tri https://www.instagram.com/tririzzuto/

    • Jane's Patisserie on June 13, 2016 at 8:41 am

      Oh hiya Tri!
      Aah thank you so much, thats so sweet of you to say! I do work hard so I’m glad that you appreciate it all!! ❤️
      And thats cool – I shall check it out! X

  20. Sammie on June 12, 2016 at 10:55 pm

    Oh so very right. Our eldest daughter absolutely adores Crunchies and she would love these for her birthday. I’d never thought of using honey in buttercream, probably because I have tried and failed several time to substitute it for sugar in flapjacks!! After reading your delicious post all I can think about is honey buttercream – a must try. Again a fantastically inspirational recipe, especially as Crunchie 4 packs are on offer at the mo!! Sammie xxx

    • Jane's Patisserie on June 13, 2016 at 8:40 am

      Oh thank you, Sammie! I’ve tried it in other bakes too as substitutes and its never really worked for me, but it works so well in buttercream – just enough of a flavour to not be too sweet, but you can taste it and it goes well with the Crunchies! Hehe thank you so much – I’m off to buy more crunchies as we speak! xxx

  21. All Thyme Favourites on June 9, 2016 at 12:55 pm

    These look incredible!

  22. MELewis on June 9, 2016 at 10:44 am

    Love these! Your blog should contain a warning about graphic images – mouth-wateringly dangerous if consumed before lunch! 🙂

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.