I'm always excited to create a new cupcake recipe, and this one is my new favourite! The cupcakes are really easy to make, and versatile enough to be adapted by using different fillings, essences and icing flavours with which you might want to experiment.
This version includes an Italian merginue buttercream recipe, which takes a little extra time to make but is worth the effort, and will leave you with a smooth, soft and delicious icing. While I do like a good vegan buttercream, I often find them to be too sweet and a bit boring. With the combination of my caramel and chocolate chip cupcakes, smooth icing and crunchy honeycomb, this recipe will never be called boring!
I created this treat in partnership with VeMe4You, an Australian/South African online vegan store. You can find their AMAZING Orchard Vegan Honeycomb Chocolate here.