Ingredients for Chocolate Honeycomb Cupcakes
- 1 cup (2 sticks) unsalted butter, softened
- Caster Sugar
- Vanilla Essence
- Egg
- Self Raising Flour
- Buttermilk
- Chocolate Candy Bars
- Dark Chocolate
- Cream
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How to Make Chocolate Honeycomb Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the crushed honeycomb.
- Fill the muffin liners about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate frosting.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
35g
Fat
40g
Carbs
6g