Tasty chocolate cupcakes with gorgeous honey flavour and dead-easy topping.
These are one of my 4 a.m. inventions, but they came out pretty awesome! Makes 24 regular cupcakes, or 48 mini cupcakes. Or 24 mini cupcakes, and one small cake.
Open the cake mix into a bowl, then add the cocoa, then the egg. Combine as well as you can, then add milk gradually until you have a smooth batter. <b>Remember</b> - You can always add more milk, but it's hard to take it away.
Next, start adding honey. Start with 1tbsp then taste the mixture. If you can't taste the honey, add more until you can.
Break up two of the Crunchie bars. The easiest way to do this is to bash them with a meat tenderiser while they're still in the packet - then open them over the bowl, and mix in.
Start pre-heating your oven to about 180C (about 350F). Line a cupcake tray with cupcake papers (I like mini cupcakes, but full size ones will work just as well). Fill each paper about 3/4 full, to allow room for rising.
Bake for about 15 mintues, or until cupcakes spring back when touched in the centre. While they're in the oven, break up the other two Crunchie bars and put them in a clean bowl - they should be mostly powder.
Working while the cupcakes are hot, sprinkle the honeycomb power and bits of chocolate over the cupcakes. The fine powder will melt and give you a gorgeous honeycomb glaze.