Honeycomb Cream Cupcakes Recipe

Name: Honeycomb Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup firmly brown sugar; 1/2 cup plain flour; 1/2 cup self-rising flour; 1/4 tsp baking soda; 1 tsp ground ginger; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 6 tbsp (3/4 stick) butter, softened; 1 None egg; 1/4 cup buttermilk; 2 tbsp golden syrup or molasses; 2 oz semi-sweet chocolate, chopped coarsely; 1 1/4 cups heavy cream, whipped; None None Crunchie or Heath candy bars, chopped coarsely

Servings: persons

1/2 cup firmly brown sugar
1/2 cup plain flour
1/2 cup self-rising flour
1/4 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
6 tbsp (3/4 stick) butter, softened
1 None egg
1/4 cup buttermilk
2 tbsp golden syrup or molasses
2 oz semi-sweet chocolate, chopped coarsely
1 1/4 cups heavy cream, whipped
None None Crunchie or Heath candy bars, chopped coarsely

1
Preheat the oven to 325u00b0F. Line a 6-cup Texas muffin pan or 12-cup standard muffin pan with paper liners.
2
Sift dry ingredients into large bowl. Add butter, egg, buttermilk and syrup; beat with electric mixer on low speed until combined. Increase speed to medium; beat until light and fluffy. Stir in chocolate. Divide mixture among muffin cups; smooth top.
3
Bake large cupcakes about 40 mins, small cupcakes about 30 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4
Spread cupcakes with whipped cream; top with candy bar.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup firmly brown sugar, 1/2 cup plain flour, 1/2 cup self-rising flour, 1/4 tsp baking soda, and more.

Yes, Honeycomb Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honeycomb Cream Cupcakes

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