honeycomb cupcakes

Chocolate honeycomb cupcakes with a homemade fondant bee!  

Chocolate honeycomb cupcakes made with real honeycomb frosting and a homemade fondant bee. The perfect way to celebrate summer! These adorable little homemade fondant bees are super easy to whip up, you can make them ahead of time and save them in an airtight container for use later. 

honeycomb cupcakes

The fondant bees are made with white fondant, colored yourself at home or you can buy pre-colored fondant. If you don’t have time to make them yourself you can buy them online, I’ll leave a link at the bottom of the post. But, if you do want to make them yourself you just need yellow, black and white fondant. Roll the yellow fondant into 12 long ball shapes, these will become the body. Roll the white into 24 tiny cone shapes and flatten them, these will be the wings. The stripes are made from lengths of think black fondant rolled out and attached to the body.  


These cupcakes start life as a basic chocolate cupcake recipe, rich, moist and so very versatile. They are then topped with a smooth and creamy honeycomb buttercream. You can make your own honeycomb or you can buy it, it’s up to you. Honeycomb is super easy to make yourself, but if you have little hands helping you it’s very hot when it comes out of the pan. So you should probably keep their little hands away for this part. If you don’t want to make it yourself, store bought is fine, no judgement here.  

honeycomb cupcakes
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honeycomb cupcakes

Chocolate Honeycomb Cupcakes

Chocolate honeycomb cupcakes with a homemade fondant bee!  
Course: Dessert
Keyword: chocolate, cupcake, honeycomb

Ingredients

For the cupcakes

  • 50 grams cocoa powder
  • 175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter softened
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 175 milliliters milk

For the Honeycomb

  • 440 g caster sugar
  • 80 g honey
  • 80 ml water
  • 1 tablespoon bicarbonate of soda

For the buttercream

  • 600 g icing sugar
  • 300 g butter room temperature
  • Yellow food colouring
  • 1 tsp vanilla

For the Fondant Bees

  • 30 g each black yellow and white fondant

Instructions

For the Honeycomb

  • Line a large baking tray with non-stick baking paper and set aside.
  • Place the sugar, honey and water in a medium saucepan over medium heat, stirring occasionally, until the sugar has dissolved.
  • Bring to the boil and cook, without stirring, for 9-10 minutes
  • Working quickly, whisk in the bicarbonate of soda
  • Pour onto the tray and set aside to cool completely.

For the fondant bees

  • Divide the yellow fondant into 12 and roll into balls, slightly squash the balls so that they are longer than they are tall. The shape of a bee body.
  • Divide the white fondant into 24, roll each piece into a cone shape then flatted with you finger. This will create the wing shape.
  • Roll the black fondant into long thin strips, cut the strips to just over the length of the bee body. You will need 3 strips per bee.
  • Add the stripes to the bee body using a little water on a paint brush.
  • Add the wings to the middle of the body in the same way.

For the Cupcakes

  • Preheat your oven to 180C. Line a cupcake tin with cupcake cases.
  • In a mixing bowl combine the flour, salt, bicarbonate of soda and cocoa powder. Set to one side.
  • Using a standalone mixer, add the butter and the sugar to the bowl and beat until pale and fluffy.
  • Add the eggs one at a time, beating well between each addition.
  • Add the milk and beat until combined.
  • Add the flour mixture and beat well until everything has combined. You may need to scrape down the bowl to incorporate everything.
  • Using either an ice-cream scoop or two tablespoons, divide the batter between the cupcake cases.
  • Bake for 20-25 min or until a toothpick inserted comes out clean.
  • Allow them to cool completely on a wire cooling rack before frosting.

For the buttercream

  • Add the cooled honeycomb to a food processor and pulse until fine crumbs. If the honeycomb starts to stick into clumps, add a tablespoon of flour.
  • In a stand-alone mixer with the paddle attachment, add the butter and beat until pale and fluffy.
  • Gradually add the sugar whilst beating until creamy and everything has combined.
  • Add the food colouring and vanilla and beat again until the buttercream is evenly coloured.
  • Add the honeycomb crumb and beat again slowly until the honeycomb has evenly distributed.
  • Fit a piping back with a round cupcake nozzle and fill with butter cream.
  • Pipe each cool cupcake with a round swirl. Add a bee to each cupcake and serve.
honeycomb cupcakes

And there you have it, my chocolate honeycomb cupcakes with honeycomb buttercream and homemade fondant bees. If you give these a try, don’t forget to tag Whats Eating Manchester in your social media post to show me your bakes! 

For more recipe inspiration, check out my blog or Pinterest!  

Sarah x  

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