Chocolate Honeycomb Caramel Cupcakes

One thing that I have been absolutely loving during lockdown is baking! I have always had a sweet tooth so I am forever on the lookout for new treats to curb those cravings…

This week I decided to try a recipe from Tanya Burr’s book ‘Tanya Bakes‘ and after hours of debating over my next creation, I opted for the Chocolate Honeycomb Caramel Cupcakes.

If the title alone doesn’t draw you in then I don’t know what will – they were so easy to make and tasted incredible! Thought it was only fair that I share this recipe with you all.

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The Cupcake Recipe:

INGREDIENTS For the sponge:

• 50g unsalted butter, softened

• 150g caster sugar

• 1 egg

• splash of vanilla extract

• 100g plain flour

• 60g cocoa powder

• 2 tsps of baking powder

• 160ml full fat milk

• 100g milk chocolate chips

For the icing:

• 500g icing sugar

• 250g unsalted butter, softened

• 200g Carnation caramel

To decorate:

• 2 Crunchie bars

METHOD

1. Preheat the oven to 180℃ and line the cupcake/muffin tray with paper cases

2. In a bowl, cream together the butter and sugar until light and fluffy. Stir in the egg and vanilla, then fold in the flour, cocoa powder and baking powder. Slowly, add the milk to form a batter then stir in the chocolate chips.

3. Spoon the mixture evenly into the cupcake cases.

4. Bake in the oven for 20 minutes, then transfer to a wire rack to cool.

5. For the icing, mix together all the ingredients until smooth and spoon/pipe onto the cupcakes. Chop up the Crunchie bars into rough pieces and sprinkle onto the top of each cupcake.

Ta da! One very easy cupcake recipe that does not disappoint.