Caramel Honeycomb Cupcakes

Sweet tooths will adore this decadent chocolate cupcake topped with honey-laced buttercream.


  • 50 grams cocoa powder
  • 175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 milliliters milk
  • Honeycomb
  • 440 grams caster (superfine) sugar
  • 80 grams honey
  • 80 milliliters water
  • 1 tablespoon bicarbonate of (baking) soda, sifted
  • Frosting
  • 1 batch of fluffy vanilla buttercream frosting


  1. Honeycomb
  2. To make the honeycomb, line a large baking tray with non-stick baking paper and set aside.
  3. Place the sugar, honey and water in a medium saucepan over medium heat, stirring occasionally, until the sugar has dissolved. Bring to the boil and cook, without stirring, for 9-10 minutes or until the temperature reaches 152°C (306°F) on a sugar (candy) thermometer.
  4. Working quickly, whisk in the bicarbonate
  5. Of soda. Pour onto the tray and set aside to cool completely.
  6. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  7. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
  8. Next, add milk and eggs in a jug and whisk until well combined.
  9. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  10. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  11. To prepare honeycomb dust: You can either run it through a fine sift or do it in a food processor which is much quicker and easier.
  12. Add about 3/4 of it to the frosting and mix until well combined. Make sure the dust isn't clumped otherwise it won't come out of the piping tip. Make sure it's really mix well!
  13. Fit the end of a piping bag with a 1M piping tip and frost in a swirl before you finish them off with a generous sprinkle of more honeycomb dust.