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
Scale
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
