Fudge chip muffins with honeycomb frosting (recipe)

Crunchy frosting – JD, 5

These delicious cupcakes / muffins / whatever you want call them are for fans of honeycomb. The plain sponge is jazzed up with fudge pieces and the buttercream has the crunchy addition of a generous handful of honeycomb pieces.

Here’s the recipe…

Ingredients

For the sponge:

• 175g unsalted butter
• 200g caster sugar
• 200g self raising flour
• 3 medium free range eggs
• 125ml whole milk
• 140g fudge pieces

For the frosting:

• 600g icing sugar
• 200g unsalted butter, softened
• 4 tbsp hot water
• 60g honey comb pieces

You’ll also need:

• 12-hole muffin tray
• 12 muffin cases
• Piping bag
• Large, wide star nozzle

Instructions

Make the sponges

1. Preheat the oven to 180C (160C fan assisted)
2. Start with the sponge – beat together the butter and sugar until fluffy
3. Beat in the eggs, then stir in the flour, followed by the milk
4. Line a 12-hole muffin tray with muffin cases, then divide the batter evenly between them
5. Put a few fudge pieces on top of each batter (they sink, so his stops them all ending up at the bottom) – use them all up
6. Bake for 30 minutes, then transfer to a wire rack to cool completely

Make the frosting

1. Put all of the frosting ingredients except the honey comb into a large bowl and beat until light and smooth – it’s much, much quicker with an electric whisk
2. Beat in the honeycomb, then transfer into the piping bag with nozzle in place and twist

Putting it all together

1. Pipe the frosting on top of the 12 muffins in generous, rising swirls – sharing it all evenly

That’s it! Think you’ll give it a try?

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Fudge chip muffins with honeycomb frosting (recipe)

These delicious fudge chip muffins with honeycomb frosting are for fans of all things sweet. The plain sponge is jazzed up with fudge pieces and the buttercream has the crunchy addition of a generous handful of honeycomb pieces.

Author: Emily Leary

Ingredients

For the sponge

• 175 g unsalted butter
• 200 g caster sugar
• 200 g self raising flour
• 3 medium free range eggs
• 125 ml whole milk
• 140 g fudge pieces

For the frosting

• 600 g icing sugar
• 200 g unsalted butter softened
• 4 tbsp hot water
• 60 g honeycomb pieces

Equipment

• 12 hole nonstick muffin tray
• Muffin cases
• Piping bag
• A large star nozzle

Instructions

Make the sponges

• Preheat the oven to 180C (160C fan assisted).
• Start with the sponge – beat together the butter and sugar until fluffy.
• Beat in the eggs, then stir in the flour, followed by the milk.
• Line a 12-hole muffin tray with muffin cases, then divide the batter evenly between them.
• Put a few fudge pieces on top of each batter (they sink, so this stops them all ending up at the bottom) – use them all up.
• Bake for 30 minutes, then transfer to a wire rack to cool completely.

Make the frosting

• Put all of the frosting ingredients except the honey comb into a large bowl and beat until light and smooth – it’s much, much quicker with an electric whisk.
• Beat in the honeycomb, then transfer into the piping bag with nozzle in place and twist.

Put it all together

• Pipe the frosting on top of the 12 muffins in generous, rising swirls – sharing it all evenly.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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