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