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The only thing better than a chocolate cupcake, is one that’s topped with honeycomb. We use gluten-free Violet Crumble in this recipe for choc honeycomb cupcakes, but you can use any gluten-free honeycomb.
Choc Honeycomb Cupcakes
We used Violet Crumble bars to decorate our choc honeycomb cupcakes, but you can use any gluten-free honeycomb. If you can find a bar coated in dark chocolate (with no added milk) or even uncoated honeycomb, then these cupcakes are also dairy-free.
Ingredients
- 310 g gluten-free self-raising flour
- 375 g caster sugar
- 60 g gluten-free cocoa powder
- 1 teaspoon gluten-free baking powder
- pinch salt
- 1½ cups coconut milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
ICING
- 125 g dairy-free margarine softened
- 250 g gluten-free icing sugar
- 1 teaspoon vanilla extract
- 50 g Violet Crumble crushed
Instructions
- Preheat oven to 180°C and grease a 12-hole x 1 cup capacity muffin tin.
- Place flour, sugar, cocoa, baking powder and salt in a large mixing bowl. Stir to combine.
- In a separate bowl place milk, eggs and vanilla. Whisk to combine, then pour into the dry ingredients. Stir.
- Pour boiling water into the cake batter and stir until just combined.
- Divide batter between muffin tins and bake in preheated oven for 15–20 minutes or until cooked through when pierced with a skewer. Place on a wire rack to cool.
- To prepare the frosting place margarine in a mixing bowl.
- Sift icing sugar into the bowl and use a wooden spoon to beat together. Stir through vanilla extract. Spread icing over the cooled cakes and top with crushed honeycomb.
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