Ah, Sticky Toffee Pudding—how we love it. But what if I told you that you could enjoy all the gooey, caramelized goodness of that classic dessert in a cute, individual cupcake form? Sounds like magic, right? Enter these Sticky Toffee Cupcakes with Chocolate Topping. Trust me, they’re the ultimate treat. Imagine rich, moist cupcakes made with dates, drenched in a toffee sauce, and topped off with a decadent layer of chocolate. Yep, these cupcakes are as dreamy as they sound—and they’re guaranteed to make everyone swoon.
Why You’ll Love Sticky Toffee Cupcakes with Chocolate Topping
These cupcakes aren’t just tasty; they’re downright magical. Whether you’re hosting a gathering, looking for a treat to snack on with a cup of tea, or simply craving something indulgent, these cupcakes will hit the spot. Here’s why:
Versatile:
From casual dinners to birthday parties or even an afternoon pick-me-up, these cupcakes are perfect for any occasion. You’ll find any excuse to bake them!
Budget-Friendly:
With just a few pantry staples—dates, flour, sugar, and a little chocolate—you’re set to make an unforgettable treat. No need to break the bank to whip up something spectacular.
Quick and Easy:
If you’re new to baking, these cupcakes are great for beginners. The recipe is simple, and the results are impressive. Plus, you can have them ready in no time!
Customizable:
While the sticky toffee and chocolate combo is a crowd-pleaser, you can always tweak it. Want to switch up the chocolate for a swirl of caramel? Go for it! There’s room for creativity here.
Crowd-Pleasing:
Trust me, these cupcakes will disappear in no time. They’re so rich and comforting, with that perfect balance of sweetness and depth of flavor. Everyone will be asking for more!
Ingredients
So, what’s in these magical cupcakes? It’s a combination of rich, sweet ingredients that come together to create pure dessert bliss.
Dates:
The heart of the toffee flavor. Dates bring natural sweetness and a wonderful texture to the cupcakes, making them extra moist.
Butter:
The key to a rich, buttery flavor in the cupcakes. It also helps keep them soft and delicious.
Brown Sugar:
To really bring out that toffee richness, brown sugar adds the deep, caramel-like sweetness we all crave.
Eggs:
Binding everything together and giving the cupcakes a light yet rich texture. You’ll love the consistency these give the cupcakes.
Flour:
The base for the cupcakes. It keeps everything together and gives them structure while still letting the other flavors shine.
Baking Powder:
For that perfect rise, ensuring that the cupcakes are fluffy on the inside.
Milk:
Milk helps create that smooth, soft batter and contributes to the moistness of the cupcakes.
Chocolate:
For the decadent topping. The chocolate ganache adds a glossy, rich finish and takes these cupcakes to the next level.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to bake? Let’s dive into how you can create these sticky toffee cupcakes that are sure to impress.
Prep Your Cupcake Tin:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will ensure your cupcakes come out easily and don’t stick.
Make the Date Mixture:
In a saucepan, combine the chopped dates with water and simmer for a few minutes until the dates soften and break down. Stir in a little butter and let it all melt together. Once it’s smooth, let the mixture cool slightly.
Make the Batter:
In a bowl, whisk together the dry ingredients—flour, baking powder, and a pinch of salt. In another bowl, beat together the butter and brown sugar until creamy. Add the eggs one at a time, beating well after each addition. Now, mix in the cooled date mixture and milk, and finally, fold in the dry ingredients. You want a smooth, lump-free batter.
Bake the Cupcakes:
Spoon the batter into your prepared cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Make the Chocolate Topping:
While the cupcakes are cooling, make the chocolate topping. In a heatproof bowl, melt the chocolate with a bit of cream over a pot of simmering water (double boiler style) or in the microwave. Stir until smooth and glossy.
Top the Cupcakes:
Once the cupcakes have cooled, drizzle or spread the chocolate ganache over each one. You can be generous with the chocolate—it’s the best part! Let the ganache set for a few minutes, and voilà—you’ve got yourself some show-stopping cupcakes.
Serve and Enjoy:
Serve these delicious Sticky Toffee Cupcakes with Chocolate Topping with a hot cup of tea, or just enjoy them as a sweet treat after dinner. Either way, they’re going to be a hit.
How to Serve Sticky Toffee Cupcakes with Chocolate Topping
These cupcakes are incredible on their own, but here are a few ways to make them even more delightful:
Whipped Cream:
A dollop of lightly sweetened whipped cream on top of these cupcakes takes them over the edge. The creaminess balances out the rich, sticky toffee and chocolate.
Ice Cream:
If you’re serving them as a dessert, a scoop of vanilla ice cream on the side would make a perfect pairing. The ice cream melts into the toffee, creating a dreamy combination.
Fresh Fruit:
For a touch of freshness, top the cupcakes with some fresh berries like raspberries or strawberries. It adds a burst of color and a pop of tartness that complements the sweetness.
Additional Tips
Here are a few tips to make sure your Sticky Toffee Cupcakes are perfect every time:
Make Ahead:
You can make the cupcakes a day or two in advance. Just store them in an airtight container to keep them fresh. Top them with chocolate right before serving for the best texture.
Sticky Toffee Sauce:
For an extra layer of flavor, you could drizzle a little homemade sticky toffee sauce over the top before adding the chocolate. It’ll add even more richness to your cupcakes.
Custom Flavors:
Want to change things up? Add a pinch of cinnamon, ginger, or even a splash of vanilla extract to the batter. These spices will add warmth and depth to the flavor.
Storage:
Keep any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to store them for longer, refrigerate them, but bring them back to room temperature before serving.
FAQ Section
Q1: Can I use other dried fruits instead of dates?
A1: Absolutely! You can use raisins or dried apricots for a different twist. Dates are traditional, but feel free to experiment with whatever dried fruit you love.
Q2: Can I make the cupcakes without eggs?
A2: Yes! You can use an egg replacer or try a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The texture may vary slightly, but they’ll still be delicious.
Q3: Can I make these cupcakes without the chocolate topping?
A3: Of course! While the chocolate topping is decadent, these sticky toffee cupcakes are just as amazing without it. You could simply drizzle with extra toffee sauce for a lighter finish.
Q4: How do I store leftovers?
A4: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them, but be sure to bring them back to room temperature before serving.
Q5: Can I freeze these cupcakes?
A5: Yes, you can! Freeze the cupcakes (without the chocolate topping) in an airtight container for up to 3 months. Just thaw them at room temperature, then top with fresh chocolate ganache when ready to serve.
Q6: How can I make these cupcakes dairy-free?
A6: Use a dairy-free butter and substitute the milk with a plant-based milk like almond or oat milk. The chocolate topping can be made with dairy-free chocolate.
Q7: Can I make a bigger cake instead of cupcakes?
A7: Yes! You can bake this recipe in an 8-inch round cake pan. Just adjust the baking time to around 30-35 minutes or until a toothpick comes out clean.
Q8: How do I make the chocolate topping smooth?
A8: Make sure to melt the chocolate slowly and stir in the cream until it’s smooth and glossy. If it starts to seize up, add a bit more cream to loosen it.
Q9: Can I add nuts to the batter?
A9: Yes! Chopped pecans or walnuts would be a great addition to the batter for some extra texture and flavor.
Q10: What’s the best way to serve these cupcakes?
A10: These cupcakes are perfect on their own, but they shine even more when paired with a scoop of ice cream or a dollop of whipped cream on top. Enjoy them however you like!
Conclusion
These Sticky Toffee Cupcakes with Chocolate Topping are the kind of dessert dreams are made of. With their rich, moist texture, decadent toffee flavor, and irresistible chocolate topping, they’re sure to become a new favorite. Perfect for any occasion, or just when you need a little something sweet, these cupcakes will have everyone coming back for seconds. Enjoy!
PrintSticky Toffee Cupcakes with Chocolate Topping
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
These indulgent Sticky Toffee Cupcakes with Chocolate Topping are the perfect blend of soft, spiced toffee cake topped with a smooth, rich chocolate glaze. They’re ideal for any celebration, or as a sweet treat for your afternoon tea. Enjoy this irresistible combination of flavors!
Ingredients
Cupcakes:
- 150g pitted dates, chopped
- 200ml boiling water
- 1 teaspoon baking soda
- 100g unsalted butter, softened
- 100g dark brown sugar
- 2 medium eggs
- 200g self-raising flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 pinch salt
Chocolate Topping:
- 100g dark chocolate (70% cocoa)
- 50g unsalted butter
- 1 tablespoon golden syrup
- 1 tablespoon double cream
Instructions
- Prepare the Dates:
- Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates and add the baking soda. Stir well and set aside to cool for about 10 minutes.
- Make the Cupcake Batter:
- Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin tin with cupcake cases.
- In a large bowl, beat the butter and dark brown sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, sift together the self-raising flour, cinnamon, ginger, and salt.
- Gradually fold the dry ingredients into the wet mixture.
- Once the dates have cooled, mash them slightly with a fork and fold them into the batter.
- Bake the Cupcakes:
- Spoon the batter into the cupcake cases, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Prepare the Chocolate Topping:
- To make the chocolate topping, melt the dark chocolate, butter, and golden syrup together in a heatproof bowl set over a pan of simmering water (or in the microwave in short bursts).
- Once melted, stir in the double cream until smooth.
- Decorate the Cupcakes:
- Once the cupcakes are completely cool, spoon or drizzle the chocolate topping over each one. Allow the chocolate to set for a few minutes before serving.
Notes
- For an extra touch, sprinkle some sea salt on top of the chocolate glaze before it sets for a salted caramel flavor.
- These cupcakes can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- The date mixture can be prepared ahead of time for a quicker assembly when baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British, European
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 31g
- Sodium: 60 mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40 mg