A white cake stand with 5 choc honeycomb cupcakes in silver paper cakes. At the front of the cake stand a single cupcake sits on a small plate with a cake fork.
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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.
Prep Time 15 minutes
Cook Time 20 minutes
Course Baked Goods, Dessert
Servings 12


  • 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
  • cups coconut milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup boiling water


  • 125 g dairy-free margarine softened
  • 250 g gluten-free icing sugar
  • 1 teaspoon vanilla extract
  • 50 g Violet Crumble crushed


  • 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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