Chocolate Honeycomb Cupcakes Recipes

CHOCOLATE HONEYCOMB CUPCAKES

Steps:

• Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper cases.
• Using an electric mixer, cream the butter and sugar until it is pale and creamy; add the vanilla essence and the egg and beat until the ingredients are well-combined.
• Transfer the mixture to a larger bowl and fold in half the flour and then half the milk/buttermilk; repeat with the remaining flour and milk/buttermilk and stir until the batter is smooth.
• Finely chop 1 chocolate bar and stir into the batter. Three-quarters fill each paper case with batter.
• Bake for 15-20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean; stand the cupcakes in the pan for 10 minutes and then transfer them to a wire rack to cool.
• Making the chocolate icing: Combine the chocolate and cream in a heatproof, microwave-safe bowl and microwave, uncovered, on high for 1-2 minutes, stirring every half minute or so with a metal spoon, until smooth.
• Spread icing on the cupcakes: Roughly chop the remaining chocolate bar and sprinkle the chocolate honeycomb mixture over the cupcakes (see Notes below).
• Notes: (1) Violet Crumble bars are honeycomb covered with chocolate. I don't know if they are available outside of Australia. For English chefs, they are similar to Crunchie Bars. (2) Sprinkle the chopped chocolate bar over the cupcakes just prior to serving as once it is exposed to the air, honeycomb can become sticky.

CHOCOLATE HONEYCOMB

Steps:

• Butter a 20cm square tin. Mix the sugar and golden syrup in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar has completely dissolved.
• Turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long). To test if it's ready, turn off the heat and drop a little into a glass of very cold water. If it forms a hard ball, it's ready. If not, turn the heat back on and cook a little more. Then, as quickly as you can, turn off the heat, tip in the bicarb and beat with a wooden spoon until it's disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
• Leave the honeycomb in the tin for 1 hr-1 hr 30 mins until hard (it will continue to bubble).
• Line a baking sheet with parchment paper. Melt the chocolate in a small heatproof bowl over a pan of just simmering water.
• Snap the honeycomb into chunks and dip half of each piece into the chocolate. Drizzle with any remaining chocolate and a pinch of sea salt, if you like. Leave to set in the fridge for 1 hr.

CHOCOLATE HONEYCOMB MUFFINS

Steps:

• Preheat the oven to 190 degrees Celsius Line 15 muffin tins with paper cups, or grease the bottoms only.
• Sift together the flour and salt into a large bowl. Add the Chocolate chips and Chocolate coated honeycomb and make sure they are evenly spread out in the dry ingredients.
• In a medium sized bowl, mix together the brown sugar, vanilla extract, egg, melted butter and milk.
• Add the wet ingredients to the dry ingredients. Stir until just combined.
• Divide batter into prepared muffin tins.
• Bake for about 20 minutes; cool on a wire rack.