Monday, 6 May 2013

Chocolate and Honeycomb Cupcakes

I think when I make this again I'll use a dark chocolate ganache instead of butter icing as I think the bitterness would offset the sweetness of the honeycomb.  The original recipe is from the Hummingbird Bakery Home, Sweet Home book, I just made a few tweaks.  The honeycomb starts to dissolve quite quickly, so these are best not made too far in advance.  If you don't want to make your own honeycomb, you could always use crushed up Crunchie bars.
Makes 16 cakes

Oven temp - 170C, 325F, Gas mark 3

Equipment -
2, 12 hole muffin tins, 16 of the holes lined with muffin cases.
Sugar thermometer 
Electric hand mixer
Baking tray lined with baking paper

Ingredients -
Sponge -
70g unsalted butter, softened
170g plain flour
250g golden caster sugar
50g cocoa powder
1 tbsp baking powder
0.5 tsp salt
210ml whole milk
2 large, free range eggs.

Honeycomb -
75g golden syrup
170 golden caster sugar
30ml water
1 tsp bicarbonate of soda

Icing -
450g icing sugar, sifted
60g cocoa powder, sifted
160g unsalted butter, softened
60ml whole milk

Method -
Sponge -
1. Preheat oven to 170C.
2. Using an electric hand mixer, whisk together the butter, flour, sugar, cocoa powder, baking powder and salt to a crumb-like consistency.
3. In a jug mix the milk and eggs together using a fork.
4. Using the electric whisk on a slow speed, gradually add half the wet mix to the dry.  When it is mixed in, increase speed and add remaining wet mix and whisk until well combined and lump free.
5. Spoon the mix into prepared tins, I used a 50ml ice cream scoop which I find the right size for cupcakes.
6. Bake for 20-25 mins or until the sponge is springy when lightly pressed.  Leave in tins for a few mins, then remove to a wire rack to cool completely.

Honeycomb -
1. In a large saucepan, mix the syrup, sugar and water together, then bring to the boil.  Do not stir the caramel or it may crystallise, just swirl the pan from time to time.  Boil to hard crack stage, about 150C on a sugar thermometer.
2. When it reaches the right temp, whisk in the bicarb (it will froth violently) and tip onto the prepared tray.
3. When completely cold, break into tiny pieces, I used a rolling pin.

Icing -
1. Whisk together all the icing ingredients until light and fluffy.
2. Stir in most of the honeycomb pieces, reserving some for decoration.
3. Swirl onto the cool sponges and sprinkle over reserved honeycomb.


  1. These look and sound lovely Wendy. Such a good idea to share your recipes via a blog. Best wishes, Shona xx

  2. OMG! These look amazing! I know what I'll be baking next, along with the Pistachio and Milk Chocolate Squares! Maybe not in the same tin though!

    Thanks for the inspiration - you're so talented, Wendy.

    Rachel x