Sticky Toffee Cupcakes with Chocolate Topping Recipe

If you’re craving a dessert that perfectly balances deep, caramel-like richness with a luscious chocolate finish, then the Sticky Toffee Cupcakes with Chocolate Topping Recipe is your new best friend. These cupcakes capture the magic of sticky toffee pudding in a delightful handheld treat, with moist dates mingling effortlessly with warm spices and a silky chocolate topping that will leave you reaching for more. Whether for a casual tea or a special occasion, this recipe brings all the cozy, indulgent flavors you adore with an approachable and fun twist.

Ingredients You’ll Need

Gathering simple ingredients that each play an essential role will make your Sticky Toffee Cupcakes with Chocolate Topping Recipe shine. From the naturally sweet dates to the comforting spices, every item contributes to the moist texture, rich flavor, and irresistible aroma.

• 150g pitted dates, chopped: These bring that iconic sticky sweetness and moist texture to the cupcakes.
• 200ml boiling water: Helps soften the dates, releasing their caramel notes.
• 1 teaspoon baking soda: Reacts with the dates for a tender crumb.
• 100g unsalted butter, softened: Adds richness and a smooth base for the batter.
• 100g dark brown sugar: Gives depth of flavor and moistness with its molasses undertones.
• 2 medium eggs: Bind everything together and add structure.
• 200g self-raising flour: Provides lift and softness.
• 1 teaspoon vanilla extract: Enhances the overall warmth and sweetness.
• ½ teaspoon ground cinnamon: Adds subtle warmth and spice complexity.
• ½ teaspoon ground ginger: Introduces a gentle zing to balance the sweetness.
• 1 pinch salt: Amplifies all the other flavors perfectly.
• 100g dark chocolate (70% cocoa): For the indulgently rich topping with intense cocoa notes.
• 50g unsalted butter: Gives the chocolate topping a creamy smoothness.
• 1 tablespoon golden syrup: Adds sheen and sticky sweetness to the topping.
• 1 tablespoon double cream: Makes the chocolate topping luxuriously smooth and luscious.

How to Make Sticky Toffee Cupcakes with Chocolate Topping Recipe

Step 1: Prepare the Dates

Start by placing your chopped dates into a heatproof bowl. Pour the boiling water over them and sprinkle in the baking soda. Stir this mixture well and let it rest for about 10 minutes to cool. This soaking stage softens the dates beautifully, unlocking their sticky sweetness that forms the heart of our cupcakes.

Step 2: Get Ready to Bake

Preheat your oven to 180ºC (350ºF/gas mark 4). Line a 12-hole muffin tin with cupcake cases to keep everything tidy and make removing the cupcakes a breeze once baked.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and dark brown sugar together until the mixture becomes light and fluffy. This step creates the perfect light base and starts building the creamy texture of your cupcakes.

Step 4: Add Eggs

Add the eggs one at a time, beating thoroughly after each addition. This ensures the batter stays smooth and emulsified, which means deliciously even cakes.

Step 5: Prepare the Dry Ingredients

In a separate bowl, sift together the self-raising flour, cinnamon, ginger, and a pinch of salt. This combines your rising agents and flavors so they incorporate evenly and prevent clumps.

Step 6: Combine Wet and Dry

Gradually fold the dry ingredients into your wet mixture, taking care not to overmix. The key here is to maintain a light batter that will result in tender cupcakes.

Step 7: Add the Dates

Once your date mixture has cooled down, give it a gentle mash with a fork before folding it into your cupcake batter. These soft chunks of dates are what make the cupcakes irresistibly sticky and moist.

Step 8: Fill the Cupcake Cases

Spoon the batter into your lined cases, filling each about two-thirds full to leave room for rise. This way, your cupcakes bake to a perfect dome without overflowing.

Step 9: Bake the Cupcakes

Pop the tray into your preheated oven and bake for 18-20 minutes. Test doneness by inserting a skewer in the center — if it comes out clean, your cupcakes are ready to be enjoyed.

Step 10: Cool the Cupcakes

Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack. Cooling completely is important before adding the chocolate topping so it sets beautifully.

Step 11: Prepare the Chocolate Topping

Gently melt the dark chocolate, butter, and golden syrup together using a double boiler or microwave in short bursts. Stir in the double cream until you get a smooth, glossy chocolate sauce that’s perfect for drizzling.

Step 12: Decorate Your Cupcakes

Once the cupcakes have cooled, spoon or drizzle the chocolate topping generously over each one. Allow a few minutes for the topping to set before serving to get that perfect shiny finish.

How to Serve Sticky Toffee Cupcakes with Chocolate Topping Recipe

Garnishes

These cupcakes shine on their own but adding a sprinkle of toasted chopped pecans or a dusting of cocoa powder can elevate their charm. A tiny sea salt flake on top can also contrast beautifully with the sweetness and deepen the flavor experience.

Side Dishes

To complement the richness of the Sticky Toffee Cupcakes with Chocolate Topping Recipe, serve alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a fruity contrast, slices of fresh pear or berries bring a refreshing balance.

Creative Ways to Present

Try serving these cupcakes on a rustic wooden board with a drizzle of extra chocolate sauce around them for a café-style treat. Alternatively, place each cupcake in pretty paper liners and add a fresh mint leaf on top for a burst of color and flair that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Store your leftover Sticky Toffee Cupcakes with Chocolate Topping Recipe in an airtight container at room temperature for up to 2 days to maintain their moisture and softness.

Freezing

You can freeze the cupcakes before adding the chocolate topping for up to 2 months. Wrap them individually in cling film and place in a sealed freezer bag. Thaw overnight in the fridge and add the topping fresh before serving.

Reheating

If you’d like your cupcakes warm, gently reheat them in a microwave for about 20 seconds or in a low oven for 5 minutes. This will bring back that freshly baked charm, especially delightful when you add the chocolate topping right after warming.

FAQs

Can I use fresh dates instead of dried dates?

Fresh dates have a higher moisture content and a different texture, so dried pitted dates are best for this recipe to ensure the perfect sticky consistency and sweetness in the cupcakes.

Is there a substitute for double cream in the topping?

Yes, you can use full-fat coconut cream or heavy cream as alternatives. Both provide the rich, smooth texture needed for that luscious chocolate topping.

Can I make these cupcakes gluten-free?

Absolutely! Use a gluten-free self-raising flour blend in place of regular self-raising flour. Just be mindful of the blend’s instructions for best results.

How long do these cupcakes last once frosted?

Once frosted with the chocolate topping, the cupcakes are best eaten within 24 hours for optimal freshness and texture. Keep them refrigerated if you plan to enjoy them later that day.

Can these cupcakes be made vegan?

You can make a vegan version by substituting the butter with vegan margarine or coconut oil, using flax eggs instead of regular eggs, and choosing dairy-free cream alternatives for the topping.

Final Thoughts

Sharing this Sticky Toffee Cupcakes with Chocolate Topping Recipe feels like offering a warm hug through dessert — comfortingly sweet, indulgently rich, and utterly irresistible. Give it a try and watch these cupcakes become a beloved staple for any time you want a little slice of heaven in cupcake form. Your taste buds will thank you!

Print