Description
These Sticky Toffee Cupcakes with Chocolate Topping combine the rich, caramel flavors of toffee with moist, spiced date cupcakes, all topped with a luscious dark chocolate glaze. Perfectly balanced with warm cinnamon and ginger, these cupcakes offer a delightful treat for any occasion.
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 boiling water over them, add baking soda, stir well, and let cool for about 10 minutes.
- Preheat Oven and Prepare Tin: Preheat oven to 180ºC/350ºF/gas 4 and line a 12-hole muffin tin with cupcake cases.
- Beat Butter and Sugar: In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated.
- Sift Dry Ingredients: In a separate bowl, sift together the self-raising flour, ground cinnamon, ground ginger, and salt.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture gently to maintain airiness.
- Add Dates: Mash the cooled dates slightly with a fork and fold them into the batter along with vanilla extract.
- Fill Cupcake Cases: Spoon the batter into the lined muffin tin, filling each case about two-thirds full.
- Bake Cupcakes: Bake for 18-20 minutes, or until a skewer inserted comes out clean.
- Cool Cupcakes: Let cupcakes cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Melt Chocolate Topping: Melt dark chocolate, butter, and golden syrup together over simmering water or in short microwave bursts until smooth.
- Add Cream: Stir double cream into the melted mixture until fully combined and glossy.
- Decorate Cupcakes: Spoon or drizzle the chocolate topping over cooled cupcakes and allow it to set before serving.
Notes
- Ensure dates are fully cooled before folding into batter to prevent batter from becoming too loose.
- Use good quality dark chocolate (70% cocoa) for richer flavor in topping.
- Golden syrup adds authentic sticky toffee sweetness but can be substituted with light corn syrup if unavailable.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
- Reheat gently before serving if refrigerated to soften the chocolate topping slightly.
