Salted Peanut Honeycomb Cupcakes

These salted peanut honeycomb cupcakes are covered in creamy peanut butter frosting, and topped with pieces of salted peanut honeycomb.

Such a delight on the eyes, (and in the mouth too of course!), these cupcakes will be very popular. It’s also worth making double the honeycomb as it's so delicious!

Salted Peanut Honeycomb Cupcakes

Preparation time 45 mins Baking time 18-20 mins Makes 12 For the cakes: 125g butter 125g caster sugar 1 tsp vanilla extract 2 eggs, large 125g of self raising flour, sifted 2 tbsp milk 75g milk chocolate chips For the frosting: 100g butter, softened 160g smooth peanut butter 160g icing sugar, sifted 21/2 tbsp milk For the salted peanut honeycomb: 100g granulated sugar 65g golden syrup 85g roasted, salted peanuts 10g unsalted butter 1/2 tsp vanilla extract 1/2 tsp bicarbonate of soda 1 Preheat the oven to 170˚C/150˚C fan /gas mark 3 and line a 12 hole muffin tin with paper cases. For the cakes, cream the butter and sugar together until light and fluffy. Add the vanilla and eggs then beat well until thoroughly combined. Add the flour and milk and mix until smooth and fully incorporated. 2 Fold the chocolate chips into the cake mixture then divide equally between the paper cases. Bake for 18-20 mins or until firm to the touch and a skewer inserted into the centre comes out clean. Remove from the tins and place on a wire rack to cool. 3 For the frosting, beat the butter and peanut butter together until smooth and fluffy. Add the icing sugar and milk and beat together slowly until combined then beat a little faster until soft and fluffy. Pipe or spread on the top of the cooled cupcakes. 4 To make the salted peanut honeycomb, firstly grease a baking tray with oil. Place the sugar, syrup, peanuts and butter in a heavy based saucepan over a medium heat. Stir continuously until thoroughly mixed and the sugar has melted. 5 Turn up the heat stirring carefully all the time until a temperature of 145˚C is reached - be warned, this is wickedly hot and can have a tendency to splash if stirred quickly. Remove from the heat, add the vanilla extract and bicarbonate of soda which will cause the mixture to fizz. Stir in then working quickly, spread the mixture out onto the prepared baking tray. Leave to cool completely, break into pieces and sprinkle on top of the cupcakes when ready to serve. You can store the honeycomb in an airtight container for up to 7 days but it’s best eaten within 4 days.

Related recipes


More in Nutty Cupcakes


Click here to view our range of subscription offers!

Click here to view our range of subscription offers!