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
- 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 his 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
Putting it all together
- 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?
Fudge chip muffins with honeycomb frosting (recipe)
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
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.
More cupcake recipes to try





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Aly says
Thanks for pointing out that it was this recipe.Middly child wants to make them over the weekend.
Cat (Yellow Days) says
Mmmmm! Sorry I appear to have drooled on your blog, oops!
Rosie @ Blueberry Kitchen says
Oh wow yum, these look delicious!
Midlife Singlemum says
Honeycombe anything – yes please!
Aly says
After seeing this I don’t think I will have Viva Veg! back any time soon.