Crunchie Cupcakes

These are so simple to make but I love how the golden honeycomb looks against the buttercream and chocolate flavour cupcake – and the good news is the only special ingredients you need are 4 Crunchie bars, along with some optional honey or caramel sauce.

100g softened butter
150g self-raising flour
150g caster sugar
2 large eggs
3 tablespoons milk
2 tablespoons cocoa powder

For the buttercream
100g softened butter
225g icing sugar
1 teaspoon honey (optional)

For the topping
3 Crunchie bars, divided into 12 pieces
1 Cunchie bar, crushed
Caramel sauce (optional)

1)  Preheat the oven to Fan 160 and line a 12 hole muff tin.

2) Put all the ingredients together in a large bowl and mix until smooth and well combined.

3) Transfer the mixture into the 12 cases and pop in the oven for 20-25 minutes.

4) Transfer the cakes onto a wire rack to cool, while you are waiting make up the buttercream, cut up your Crunchie bars and use a rolling pin to crush the extra bar, so the honeycomb forms a dust but you are left with some larger chocolate pieces.

5) I used a teaspoon to sprinkle the Crunchie dust over the top of my piped icing and topped with a piece of Crunchie. I made 6 with honey in the butter icing and with the other 6 I drizzled caramel sauce over the top, which I preferred.



I can recommend these if you need to make some cupcakes quickly but still want them to look as if you have made a bit of effort. If you don’t want to pipe the icing, you could try mixing the Crunchie dust into the butter icing.


You can find my other cupcake recipes here:
Strawberries & Cream Cupcakes
Piña Colada Cupcakes




7 thoughts on “Crunchie Cupcakes

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