"Crunchie" Cupcakes

3oz ( 75g) dark chocolate broken into pieces
8oz (200g) butter
8oz (200g) caster sugar
3 eggs
½ teaspoon baking powder
6oz (150g) flour
1oz (25g) cocoa powder
2oz (50g) honeycomb chunks ( or 50g of crunchie bar smashed into small pieces)

Frosting
8oz(200g) milk chocolate ( melted over hot water)
4oz ( 100g) butter( softened)

Makes 24 small cupcakes

Preheat the oven to 200ᵒ C/ gas mark 6. Line a cupcake tin with cupcake cases.

Melt the butter and chocolate together in a bowl suspended over a pan of hot water.  Allow to cool for a few minutes.

Stir in the sugar until well blended. Lightly beat the eggs in a small bowl and gradually add to the chocolate mixture stirring well until you have a smooth batter.

Sift in the flour, cocoa and baking powder into the batter and mix until smooth.

Fold in the honeycomb chunks.

Fill the cases to ¾ full.

Cook in the preheated oven for 20-25 minutes or until a skewer inserted into the cakes comes out clean.
 Leave to cool in the tins for a few minutes then transfer to a cooling rack to cool completely.

Frosting

Cream the butter until light a fluffy using an electric mixture or wooden spoon.

Add the melted chocolate and beat until you have a creamy frosting.

Decorate the top of the cupcakes. Sprinkle with more honeycomb bits, broken crunchy bar and chocolate chips.