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If you’re craving a luscious, indulgent treat that perfectly balances rich sweetness with a hint of spice, then you’re going to adore this Sticky Toffee Cupcakes with Chocolate Topping Recipe. These little delights combine moist, date-infused sponge cupcakes with a glossy, decadent chocolate topping that melts in your mouth with every bite. Whether for a cozy afternoon tea or a special occasion, this recipe is a guaranteed crowd-pleaser that brings warmth and comfort together in every cupcake.
Ingredients You’ll Need
This Sticky Toffee Cupcakes with Chocolate Topping Recipe calls for simple pantry staples that each play a vital role in crafting the cupcakes’ irresistible texture and flavor. From the natural sweetness and moistness that dates provide to the rich, spicy undertones from cinnamon and ginger, every ingredient works in harmony.
- 150g pitted dates, chopped: The star ingredient that gives the cupcakes their signature toffee flavor and moist texture.
- 200ml boiling water: Helps soften the dates and activates the baking soda for a tender crumb.
- 1 teaspoon baking soda: Reacts with the dates and water to lighten the cupcake batter.
- 100g unsalted butter, softened: Adds richness and keeps the cupcakes perfectly tender.
- 100g dark brown sugar: Provides deep caramel notes essential for that sticky toffee vibe.
- 2 medium eggs: Bind everything together and give structure to the cupcakes.
- 200g self-raising flour: Fluffy base that helps the cupcakes rise beautifully.
- 1 teaspoon vanilla extract: Enhances all the warm flavors with its sweet aroma.
- ½ teaspoon ground cinnamon: Adds a cozy, warming spice twist.
- ½ teaspoon ground ginger: Brings a subtle zing that complements the sweetness.
- 1 pinch salt: Balances the sweetness and rounds out flavors.
- 100g dark chocolate (70% cocoa): For the luscious, slightly bitter chocolate topping that perfectly contrasts the sticky toffee base.
- 50g unsalted butter: Blended with the chocolate to create a smooth, shiny topping.
- 1 tablespoon golden syrup: Adds extra sticky sweetness and shine to the chocolate glaze.
- 1 tablespoon double cream: Makes the chocolate topping irresistibly creamy and rich.
How to Make Sticky Toffee Cupcakes with Chocolate Topping Recipe
Step 1: Soften the Dates
Start by placing your chopped dates in a heatproof bowl. Pour over the boiling water and stir in the baking soda. This combination softens the dates beautifully and activates the baking soda to ensure your cupcakes come out perfectly airy yet moist. Set this mixture aside to cool for about 10 minutes—this little pause is critical for melding flavors and prepping the dates for the batter.
Step 2: Prepare the Cupcake Batter
While your dates cool, preheat the oven to 180ºC (350ºF / gas mark 4) and line a 12-hole muffin tin with cupcake cases. In a large bowl, cream together the softened butter and dark brown sugar until the mixture is light and fluffy—this introduces the air that will give your cupcakes a lovely lift. Beat in the eggs one at a time, ensuring each is fully combined before adding the next.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the self-raising flour, ground cinnamon, ground ginger, and salt. Folding these dry ingredients gently into your wet mix keeps the batter light while spreading those wonderful spices evenly throughout. Once combined, fold in your cooled date mixture, mashing the dates slightly to incorporate their sticky sweetness fully.
Step 4: Bake Your Cupcakes
Divide the batter evenly among the cupcake cases, filling each about two-thirds full for the perfect rise. Pop your tray into the preheated oven and bake for 18-20 minutes, or until a skewer inserted into the center emerges clean. The smell while baking will start to fill your kitchen with that iconic sticky toffee warmth that makes this recipe so irresistible.
Step 5: Cool and Prepare the Chocolate Topping
Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely—this step ensures your topping won’t melt prematurely. To craft the chocolate topping, gently melt the dark chocolate, butter, and golden syrup together in a heatproof bowl over simmering water or carefully in the microwave. Once melted and silky, stir in the double cream until the glaze is perfectly smooth and glossy.
Step 6: Decorate the Cupcakes
When your cupcakes are fully cooled, generously spoon or drizzle the chocolate topping over each one. Let the topping set slightly, giving it a lovely sheen and just the right amount of firmness, before diving in. These final moments of presentation bring together every element of the Sticky Toffee Cupcakes with Chocolate Topping Recipe into a decadent masterpiece.
How to Serve Sticky Toffee Cupcakes with Chocolate Topping Recipe
Garnishes
If you want to add a little extra pizazz to your Sticky Toffee Cupcakes with Chocolate Topping Recipe, consider sprinkling finely chopped toasted pecans or walnuts over the chocolate topping. A dusting of flaky sea salt or a light sprinkle of cocoa powder also balances sweetness and heightens flavor complexity beautifully.
Side Dishes
These cupcakes pair exceptionally well with a cup of strong coffee or a creamy chai latte. For an indulgent dessert platter, serve alongside fresh berries or a scoop of vanilla ice cream, which offers a cool contrast to the warm spices and sticky toffee richness.
Creative Ways to Present
For a party or special occasion, try placing your cupcakes in delicate paper ruffles or on a tiered cake stand to make a grand impression. You can drizzle extra golden syrup over the chocolate topping just before serving to recreate that ultra-luscious toffee drizzle effect, making them look as divine as they taste.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Sticky Toffee Cupcakes with Chocolate Topping Recipe, no worries! Store them in an airtight container at room temperature for up to two days. This keeps your cupcakes moist and your chocolate topping glossy without drying out.
Freezing
You can freeze these cupcakes successfully by wrapping each one tightly in plastic wrap, then placing them in a freezer-safe container or bag. They’ll keep well for up to three months. When you’re ready to enjoy them again, just thaw at room temperature for a few hours.
Reheating
For a freshly-baked feel, warm the cupcakes slightly in a microwave for 10-15 seconds, but beware of overheating—it can melt your chocolate topping. Warming brings back the melt-in-the-mouth softness and enhances those comforting sticky toffee flavors perfectly.
FAQs
Can I use fresh dates instead of dried pitted dates?
Fresh dates have a higher moisture content and don’t soften in the same way as dried pitted dates. For this recipe, dried pitted dates are ideal because they break down nicely when soaked and combine perfectly with the toffee flavor.
Is it possible to make these cupcakes dairy-free?
Yes! You can swap the unsalted butter for a dairy-free alternative like coconut oil or vegan margarine, and replace the double cream with a plant-based cream like coconut cream. The flavor will still be incredible, just slightly different in texture.
How can I make the chocolate topping thicker or thinner?
If your topping is too thick, stir in a little more double cream to loosen it up. If it’s too thin, let it cool a bit longer or add a touch more melted chocolate to thicken and improve the consistency.
Can I double the recipe for a larger batch?
Absolutely! This Sticky Toffee Cupcakes with Chocolate Topping Recipe doubles well. Just increase all ingredients proportionally and bake in multiple tins, keeping an eye on baking time as it may vary slightly with larger batches.
What’s the best way to tell when the cupcakes are done?
The best test is to insert a skewer into the center of a cupcake — it should come out clean or with just a few moist crumbs. If the skewer comes out wet with batter, give them a few more minutes in the oven.
Final Thoughts
This Sticky Toffee Cupcakes with Chocolate Topping Recipe is an absolute winner in my book, blending comforting spices, natural sweetness from dates, and a rich chocolate finish into one unforgettable bite. Whether you’re baking for friends, family, or a special occasion, these cupcakes bring joy and a touch of indulgence to any moment. I can’t wait for you to try this recipe and fall in love with its cozy, sticky toffee charm as much as I have!
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Sticky Toffee Cupcakes with Chocolate Topping Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
Delight in these Sticky Toffee Cupcakes with a luscious chocolate topping, combining moist date-filled sponge with a rich, glossy chocolate glaze. Perfectly spiced with cinnamon and ginger, these cupcakes offer a warm, indulgent treat for any occasion.
Ingredients
For the 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
For the 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 to soften the dates and create a sticky date mixture.
- Make the Cupcake Batter: Preheat the oven to 180ºC/350ºF/gas 4 and line a 12-hole muffin tin with cupcake cases. In a large bowl, beat the softened butter and dark brown sugar together until light and fluffy, creating a smooth creamy base.
- Add the Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for a smooth batter.
- Mix Dry Ingredients: In a separate bowl, sift together the self-raising flour, ground cinnamon, ground ginger, and salt to evenly distribute the spices.
- Combine Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing gently to maintain airiness in the batter.
- Incorporate Dates: Once the date mixture has cooled, mash it slightly with a fork then fold it carefully into the cupcake batter, ensuring even distribution.
- Bake the Cupcakes: Spoon the batter into the prepared 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.
- Cool Cupcakes: Allow the cupcakes to cool in the tin for a few minutes before transferring them onto a wire rack to cool completely, preparing them for topping.
- Prepare the Chocolate Topping: Melt the dark chocolate, butter, and golden syrup together in a heatproof bowl over a pan of simmering water or in short bursts in the microwave. Stir in the double cream until the mixture is smooth and glossy.
- Decorate the Cupcakes: Once the cupcakes are completely cool, spoon or drizzle the chocolate topping over each one. Allow the topping to set for a few minutes before serving to ensure a perfect finish.
Notes
- Ensure the date mixture cools sufficiently before folding into the batter to avoid cooking the eggs prematurely.
- Use case liners for easy cupcake removal and presentation.
- The chocolate topping can be stored in the refrigerator and reheated gently before use.
- For a dairy-free version, substitute butter and double cream with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
