This is my contribution to this month’s We Should Cocoa Challenge. This month it is very exciting as the challenge is a year old (time flies!) and Chele wanted everyone to make a cake suitable for a first birthday.
My cupcakes are inspired by the wonderful blogs of both Chele and Choclette, the brilliant bloggers behind We Should Cocoa. They have both recently featured honeycomb – Chele made Nigella’s Hokey Pokey and Choclette reviewed some very delicious looking honeycomb draped in Valrhona (drooling!). I knew I had to make some honeycomb and soon. Then I thought about a cupcake featuring honeycomb. When I was making them it seemed obvious that I needed to use spelt flour as I learned about spelt flour from Choclette. The spelt flour has the consistency of wholemeal and so adds a bit more texture to the cupcake. I happen to like this, but if you prefer yours in the traditional style then by all means use plain flour.
And, of course, if you are only one year old you don’t want a great big slab of cake (or you may want a big slab but your mummy won’t let you), so a cupcake is perfect.
Thanks to Chele and Choclette for a fabulous monthly challenge which has inspired me many times during the last year.
Before I divulge the recipe I have a few confessions to make. I cooked the cupcakes with honeycomb sprinkled inside the batter, but all it did was dissolve and escape out of the top of the cakes so I wouldn’t bother with doing that again. My instructions for making the cupcakes will leave this bit out. Also, when I was making the hokey pokey I reduced the amount of bicarb from the original recipe from 1½tsps to 1 tsp.
To make the cakes, first make the hokey pokey as described by Chele. Then make the cupcake batter as follows.
110g caster sugar
110g softened butter (unsalted)
pinch of salt
20g cocoa powder
1 heaped tsp instant coffee powder
100ml hot water
140g flour (spelt or plain)
1 tsp baking powder
Dissolve the cocoa powder and the instant coffee in the hot water and allow to cool. Place all the ingredients into a large bowl and whisk until well combined. Spoon into cupcake cases and bake in a preheated oven at 180°c, gas mark 4 or in the baking oven of the Aga for 12-15 minutes until cooked. When you place a fingertip on top the cake should spring back. Remove the cakes in their cases to a wire rack to cool.
Make this chocolate frosting and top with honeycomb. Make a cup of tea and enjoy.