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 mins
Cook Time 20 minutes mins
Course Baked Goods, Dessert
- 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
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.