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Lyle’s® Chocolate Fudge Honeycomb Cupcakes

A classic sponge covered with buttercream and topped with honeycomb and sea salt for extra crunch.

Method

  1. For the Honeycomb: Place a parchment lined tray in the freezer for 20 minutes.
  2. Combine the Lyle’s Golden Syrup® and sugar in a sauce pan over a medium heat until the mixture reaches 150°C.
  3. Add the bicarb and quickly whisk the mixture. Decant into the chilled baking tray and leave to cool for 30 minutes.
  4. Remove from the tin and break into a variety of different size pieces.
  5. For the Cupcakes: Pre-heat the oven to 160°C Fan / Gas Mark 3.
  6. Melt the butter and chocolate over a simmering pan of water then mix in the sugar and Lyle’s Golden Syrup®.
  7. In a separate large mixing bowl, sift together the cocoa powder, flour and baking powder. Fold the wet and dry mixes together, then beat in the eggs.
  8. Equally pour the mixture into 8 cupcake molds and sprinkle the salt over the surface. Bake for 20 minutes and leave to cool.
  9. For the Buttercream: Beat the butter and Lyle’s Golden Syrup® together.
  10. Sift in Tate & Lyle® Icing Sugar and mix until soft and smooth before adding in the melted chocolate.
  11. Spoon into a piping bag fitted with a star nozzle and pipe onto the surface of the cupcakes. Finally add the chunks of honeycomb and sea salt flakes over the top.