Cracker Pack 2019
Chocolate cupcake - Take Stock Magazine

Chocolate Fudge Honeycomb Cupcakes

Lyle's Golden Syrup®
Serves: 8
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  • 70g Lyle’s Golden Syrup
  • 100g caster sugar
  • 9g bicarbonate of soda
  • 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
  • 60g dark chocolate
  • 40g Lyle’s Golden Syrup
  • 100g butter
  • 70g Tate & Lyle Icing Sugar
  • 3g sea salt flake


  2. Place a parchment lined tray in the freezer for 20 minutes
  3. Combine the syrup and sugar in a saucepan over a medium heat until the mixture reaches 150°C. Add the bicarb and quickly whisk
  4. Decant into the chilled baking tray and leave to cool for 30 minutes. Remove and break into pieces
  6. Preheat the oven to 160°C
  7. Melt the butter and chocolate over a simmering pan of water then mix in the sugar and syrup
  8. In a separate large mixing bowl, sift together the cocoa powder, flour and baking powder
  9. 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
  10. Bake for 20 minutes, then leave to cool
  12. Beat the butter and syrup together. Sift in the icing sugar and mix until soft and smooth, then add the melted chocolate
  13. Spoon into a piping bag fitted with a star nozzle and pipe onto the surface of the cupcakes
  14. Add the chunks of honeycomb and sea salt flakes over the top and serve
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