Ingredients:
3 large egg
150g unsalted butter (soft)
150g light brown sugar
25g cocoa powder
125g self-raising flour

Honey buttercream:
150g unsalted butter (soft)
300g Icing sugar
75g Honey

Extras:
Cadbury Crunchies x 2
Chopped chocolate chunks

Method:
Step 1: Heat the oven at 180˚C and line a cupcake tin with 8 cupcake cases and set aside.

Step 2: In a medium-sized bowl whisk the butter and brown sugar until light and smooth. Next, add in the eggs and give it a quick whisk, then add in your self-raising flour and cocoa and again whisk until fully combined. Finally, add in the chopped chocolate chunks.

Step 3: Divide the batter evenly into the cupcake cases and bake for about 20 - 22 minutes, or by using a skewer to see if the middle has been fully baked. Remove from the tray and allow to cool down on the wire rack.

Step 4: While they are cooling down, you can start to make the icing. Whisk the butter until soft, then add in the icing sugar a small bit at a time until pale and fluffy. Add in the honey and beat again until well combined.

Step 5: Once the cupcakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon. 

Decorate with your cadburys crunchies. Enjoy!