Chocolate Honeycomb Cupcakes Recipe

Indulge in the irresistible decadence of these Chocolate Honeycomb Cupcakes! Featured in the April 2006 issue of Australia's 'Super Food Ideas' magazine, this recipe is a must-try. Experience the perfect blend of rich chocolate and crunchy honeycomb – a delightful treat for any occasion. This recipe is one of ten amazing cupcake recipes from that issue; check out our other popular recipes: Cappuccino Cupcakes (#159665) and Chocoholic's Cupcakes (#159780).

Prep Time 20 mins
Cook Time 30 mins
Calories 196.1 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Chocolate Honeycomb Cupcakes 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Honeycomb Cupcakes

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How to Make Chocolate Honeycomb Cupcakes

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the crushed honeycomb.
  7. Fill the muffin liners about ¾ full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  10. Once cooled, frost with your favorite chocolate frosting.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

35g

Fat

40g

Carbs

6g

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