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!