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
Scale
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