Chocolate Fudge Honeycomb Cupcakes

Desserts Food Vegetarian

Lyle's Golden Syrup®

Save Recipe

8 Servings

Ingredients

FOR THE HONEYCOMB

70g Lyle’s Golden Syrup

100g caster sugar

9g bicarbonate of soda

FOR THE CUPCAKES

110g unsalted butter

70g dark chocolate

150g caster sugar

20g Lyle’s Golden Syrup

35g cocoa powder

100g self raising flour

6g baking powder

2 eggs

2g Maldon salt

FOR THE BUTTERCREAM

60g dark chocolate

40g Lyle’s Golden Syrup

100g butter

70g Tate & Lyle Icing Sugar

3g sea salt flake

Method

FOR THE HONEYCOMB
Place a parchment lined tray in the freezer for 20 minutes
Combine the syrup and sugar in a saucepan over a medium heat until the mixture reaches 150°C. Add the bicarb and quickly whisk
Decant into the chilled baking tray and leave to cool for 30 minutes. Remove and break into pieces
FOR THE CUPCAKES
Preheat the oven to 160°C
Melt the butter and chocolate over a simmering pan of water then mix in the sugar and syrup
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. Equally pour the mixture into 8 cupcake molds and sprinkle the salt over the surface
Bake for 20 minutes, then leave to cool
FOR THE BUTTERCREAM
Beat the butter and syrup together. Sift in the icing sugar and mix until soft and smooth, then add the melted chocolate
Spoon into a piping bag fitted with a star nozzle and pipe onto the surface of the cupcakes
Add the chunks of honeycomb and sea salt flakes over the top and serve