Caramelised White Chocolate & Maple Honeycomb Cupcakes

Preparation info
  • Makes


    • Difficulty


Appears in
Bad Girl Bakery

By Jeni Iannetta

Published 2021

  • About

Our lovely bakery manager, Rachel, came up with the idea of chocolate honeycomb cupcakes and they have always been a great seller. When caramelised white chocolate became a thing, I was keen to pair its rich, nutty flavour with maple syrup and these are the happy result.


  • 12-cup muffin tin
  • 12 large (52 x 40mm) muffin cases
  • 200 g


Preheat your oven to 180°C (160°C fan).

Weigh the butter and caster and light brown sugars into a big mixing bowl or stand mixer and add the vanilla extract. Crack the eggs into a jug and weigh the flour into another bowl.

Beat the butter, sugars and vani