Honeycomb Cream Cupcakes - cooking recipe

Ingredients

1/2 cup firmly brown sugar
1/2 cup plain flour
1/2 cup self-rising flour
1/4 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
6 tbsp (3/4 stick) butter, softened
1 None egg
1/4 cup buttermilk
2 tbsp golden syrup or molasses
2 oz semi-sweet chocolate, chopped coarsely
1 1/4 cups heavy cream, whipped
None None Crunchie or Heath candy bars, chopped coarsely

Preparation

Preheat the oven to 325\u00b0F. Line a 6-cup Texas muffin pan or 12-cup standard muffin pan with paper liners.
Sift dry ingredients into large bowl. Add butter, egg, buttermilk and syrup; beat with electric mixer on low speed until combined. Increase speed to medium; beat until light and fluffy. Stir in chocolate. Divide mixture among muffin cups; smooth top.
Bake large cupcakes about 40 mins, small cupcakes about 30 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Spread cupcakes with whipped cream; top with candy bar.