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Malted chocolate and honeycomb cupcakes Recipe

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  • 1For the cakes:

    Preheat the oven to 180'C.

    Whisk together the butter and the sugar. When light in colour and fluffy in texture slowly add the eggs one by one. When all of the eggs are incorporated, slowly sift the self raising flour, baking powder and the cocoa into the butter mixture. Fold the mixture very gently with a spatula. Ensure all the flour is mixed in well. Pour the mixture into a piping bag. Pipe the mix into the cupcake cases 3/4 of the way full.

    Place in the oven for 12 minutes. Remove from the oven and allow to cool before decorating.

  • 2For the filling:

    Line a baking tray with grease proof paper.

    Heat the sugar and golden syrup in a deep saucepan until the sugar is completely dissolved. Turn up the heat and boil rapidly without stirring. Keep boiling until the mixture turns golden brown. This will take about 5 minutes.

    When golden brown, quickly add the bicarbonate of soda and mix well with a long handled spoon.

    Pour from the pan onto the lined baking tray and allow to cool.

  • 3For the icing:

    Melt the milk chocolate in a bowl over a pan of boiling water. When melted, allow to cool slightly.

    Whisk together the icing sugar, horlicks and the butter until its a light colour and has a fluffy texture. Mix the butter mixture with the milk chocolate. Place in a piping bag with a star nozzle and set aside.

  • 4To finish the cupcakes:

    Remove a small part of the cupcake with a teaspoon, fill with some honeycomb pieces. Pipe the icing in a circle on the top of the cake starting from the outside of the cupcake and working your way in.

    Garnish each cupcake with a sprinkle of crumbled honeycomb.

Chef's tip

«When making honeycomb, always clean your pan with vinegar first to remove any traces of dirt, this will prevent the sugar from crystallising as you make the caramel.»

A light chocolate sponge filled with crushed honeycomb and topped with a malt frosting.

Rate this recipe :

(21 votes)

  • Preparation  15mins
  • Cooking time  12mins
  • Rest time  10mins

Ingredients for people

    For the cake(s)
  • Caster sugar : 250 g
  • Unsalted butter : 250 g
  • Self raising flour : 250 g
  • Unsweetened cocoa powder : 5 g
  • Baking powder : 1 g
  • Whole egg(s) : 4 whole

  • For the filling
  • Caster sugar : 100 g
  • Golden syrup : 60 g
  • Bicarbonate of soda : 7 g
  • Unsalted butter : 300 g

  • For the icing
  • Icing sugar : 50 g
  • Milk chocolate : 100 g
  • Horlicks : 10 g
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