Chocolate Honeycomb Cupcakes - Katie Cakes (2024)

These Chocolate Honeycomb Cupcakes are a Crunchie Bar in cake form. A brown sugar chocolate cupcake lends a slight caramel flavour, topped with honey frosting and a hunk of honeycomb you’ve got your favourite chocolate bar made cakey!

So, who here agrees that Crunchie Bars are top tier chocolate bars? They’re right up there in my top 3 sweets along with Smarties and Picnics (I hear one Picnic diss and I’ma come for you!) They’re sweet and crunchy, they melt into a delicious sticky goo when you dip them in your tea. They’re the best! 10/10 love for Crunchies!

With my over the top love for this British staple, you just know I had to take those flavours and cram em in a cupcake wrapper! These chocolate honeycomb cupcakes are the perfect embodiment of a Crunchie Bar.

Now, you best believe I tried to bake honeycomb directly in these cakes. I wanted that distinct taste to permeate the sponge but try as I might, I couldn’t make it work. Four, yes four, batches went in the bin. They weren’t even salvageable to turn into cake truffles (coming soon!!). Sadly the honeycomb melts in the cake as they bake which causes a reaction with the levelling agent and leaves us with a huge sticky mess to clean up. I wish I took a photo, it was laughable.

Still, I wanted that toffee taste in the cupcakes. I wasn’t gonna be beaten that easily. That’s when I landed on the age old trick of using brown sugar to add a caramel taste to my bake. If you don’t have dark brown sugar available you can use caster sugar and 1/2tsp caramel flavouring which is available in most supermarkets. Just add it in at the same time as the eggs.

I used store bought honeycomb in these cupcakes because, well, I just couldn’t be arsed to make it from scratch. Pouring boiling, foaming sugar onto a tray just didn’t fill me with excitement at that moment. I’ll do it some day, i promise. If you want to try your hand at making your own the BBC have a good guide for you to follow here.

Tips for making Chocolate Honeycomb Cupcakes

• Honeycomb – Try as I might I cannot make honeycomb in the cupcake batter work, so no matter how much you wanna cram some in, don’t!
• Sugar – I used dark brown sugar in these cupcakes to really up the caramel flavour, you can use light brown or caster if you like but they’ll just taste of regular chocolate cake.
• Caramel Flavour – If you don’t want to use dark brown sugar you can always add 1/2tsp of caramel flavouring in the cupcake batter. Just add it in with the eggs.
• Honey – Use clear honey for the frosting, it gives the best flavour.

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