Honeycomb Crunchie Cupcakes!
Chocolate cupcakes, honey buttercream frosting, and cadbury's crunchie bars... Hello honeycomb crunchie cupcakes!
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Servings: 12 Cupcakes
Ingredients
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
Buttercream
- 150 g unsalted butter (room temp)
- 375 g icing sugar
- 75 g clear honey
Decoration
- crunchies
Instructions
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!
Notes
- 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!