Honeycomb Crunchie Cupcakes!
Chocolate cupcakes, honey buttercream frosting, and cadbury's crunchie bars... Hello honeycomb crunchie cupcakes!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Heat your oven to 180ºc/160ºfan and line a cupcake/muffin tin with 12 large cupcakes cases/muffin Cases.
- 2
Beat the room temp unsalted butter with the light brown soft sugar until light and fluffy.
- 3
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!
- 4
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!
- 5
Make sure the butter is at room temp - Beat the butter with an electric mixer for a couple of minutes to loosen it!
- 6
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.
- 7
Pipe your buttercream onto your cupcakes how you fancy - I use a 2d closed star piping tip!
- 8
Add on some Crunchie pieces, and some crushed crunchies!