If you have a sweet tooth and love the comforting flavors of dates and rich chocolate, you are going to adore this Sticky Toffee Cupcakes with Chocolate Topping Recipe. These cupcakes capture the essence of classic sticky toffee pudding but in a perfectly portioned, moist cupcake form that makes them irresistible for any occasion. Each bite melts with the warmth of spiced dates and decadent chocolate topping, creating a harmony of flavor and texture that’s simply unforgettable.
Ingredients You’ll Need
This Sticky Toffee Cupcakes with Chocolate Topping Recipe calls for simple, everyday ingredients that come together to create extraordinary taste and texture. Each item plays a crucial role, ensuring the cupcakes stay moist, fluffy, and bursting with rich flavor and warmth.
- 150g pitted dates, chopped: The star ingredient that adds natural sweetness and that signature sticky texture.
- 200ml boiling water: Essential for softening the dates, helping them blend smoothly into the batter.
- 1 teaspoon baking soda: Reacts with the dates and moisture to create light, airy cupcakes.
- 100g unsalted butter, softened: Provides richness and a tender crumb.
- 100g dark brown sugar: Adds deep caramel notes and moisture.
- 2 medium eggs: Bind the ingredients and give structure to the cupcakes.
- 200g self-raising flour: Provides rise and a soft crumb without extra leavening fuss.
- 1 teaspoon vanilla extract: Enhances the overall sweetness and flavor profile.
- ½ teaspoon ground cinnamon: Brings warm, cozy spice that pairs beautifully with dates.
- ½ teaspoon ground ginger: Adds a slightly zesty kick, balancing the sweetness.
- 1 pinch salt: Elevates all the flavors and balances the sweetness.
- 100g dark chocolate (70% cocoa): Creates a rich, slightly bitter topping that complements the toffee notes perfectly.
- 50g unsalted butter: Used in the chocolate topping for creaminess and shine.
- 1 tablespoon golden syrup: Sweet and sticky, it enhances the topping’s luscious texture.
- 1 tablespoon double cream: Smooths and softens the chocolate topping for that perfect drizzle.
How to Make Sticky Toffee Cupcakes with Chocolate Topping Recipe
Step 1: Prepare the Dates
Start by placing the chopped dates in a heatproof bowl, then pour over the boiling water and sprinkle in the baking soda. Give it a good stir and set this mixture aside to cool for about 10 minutes. This step softens the dates so they blend perfectly in the batter, offering that luscious, sticky texture.
Step 2: Make the Cupcake Batter
Preheat your oven to 180ºC (350ºF/gas mark 4) and line a 12-hole muffin tin with cupcake cases. In a large bowl, beat together the softened butter and dark brown sugar until the mixture becomes light and fluffy, which ensures a tender crumb. Then add the eggs one at a time, fully incorporating each before adding the next to build a smooth, well-aerated batter.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the self-raising flour, cinnamon, ginger, and a pinch of salt. These spices elevate the flavor complexity and lend those familiar warm notes that pair so beautifully with the sticky toffee.
Step 4: Fold Dry Ingredients and Dates into Batter
Gently fold the mixed dry ingredients into the wet mixture, being careful not to overwork the batter so it remains light. Once the date mixture has cooled, mash it lightly with a fork and fold it into the batter. This step spreads that delicious date sweetness evenly throughout each cupcake.
Step 5: Bake the Cupcakes
Spoon the batter into the lined muffin tin, filling each cupcake case about two-thirds full to leave room for rising. Bake for 18-20 minutes or until a skewer inserted into the center comes out clean. Once baked, let the cupcakes cool briefly in the tin before transferring them to a wire rack to cool completely to ensure the chocolate topping doesn’t melt.
Step 6: Prepare the Chocolate Topping
To make the luscious chocolate topping, melt the dark chocolate, butter, and golden syrup together using a heatproof bowl over simmering water or melt gently in the microwave in short bursts. Stir in the double cream until the mixture is smooth and glossy. This topping adds a rich, indulgent layer that perfectly balances the sticky sweetness of the cupcakes.
Step 7: Decorate the Cupcakes
Once the cupcakes have completely cooled, drizzle or spoon the chocolate topping over each one. Allow the topping to set for a few minutes before serving, giving it that irresistible glossy finish that begs to be eaten.
How to Serve Sticky Toffee Cupcakes with Chocolate Topping Recipe
Garnishes
These cupcakes are stunning on their own, but a sprinkle of chopped toasted pecans or a pinch of flaky sea salt on top of the chocolate adds delightful texture and a little saltiness that enhances the caramel and chocolate flavors.
Side Dishes
Pair your Sticky Toffee Cupcakes with a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the richness with creamy coolness. Fresh berries or an espresso also make great companions by offering contrasting notes and freshness.
Creative Ways to Present
For a party or special occasion, arrange the cupcakes in a tiered stand and dust lightly with cocoa powder or edible gold leaf for an extra touch of elegance. You might also try serving mini cupcakes in decorative liners alongside a pot of sticky toffee sauce for dipping.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness and softness. Keep them away from direct sunlight or heat sources to prevent the chocolate topping from melting.
Freezing
You can freeze the cupcakes either before or after adding the chocolate topping. Wrap them individually in plastic wrap and place them in a sealed container or freezer bag for up to 3 months. Thaw overnight at room temperature for best results before enjoying.
Reheating
To revive the cupcakes and bring out their soft, sticky qualities, warm them gently in a microwave for 10-15 seconds or in a low oven for a few minutes. If you like, add a fresh drizzle of warm toffee sauce when reheating for a freshly-baked experience.
FAQs
Can I substitute the dates with another dried fruit?
While dates provide the signature sticky toffee flavor and texture, you could experiment with prunes or dried figs for a similar moist sweetness. However, keep in mind that the overall flavor and consistency will change slightly.
Is it possible to make these cupcakes dairy-free?
Absolutely! Use dairy-free butter substitutes and a plant-based cream alternative for the chocolate topping. Just be sure to choose a dairy-free dark chocolate to keep the recipe fully vegan-friendly.
Can these cupcakes be made gluten-free?
Yes, swap the self-raising flour for a gluten-free blend that includes a rising agent. The texture might be a touch different, but the warm flavors and moistness will still shine through beautifully.
How long will these cupcakes keep their freshness?
Stored properly at room temperature in an airtight container, these cupcakes stay fresh for about 2 days. For longer storage, freezing is your best option as described above.
Can I make the chocolate topping ahead of time?
You can prepare the chocolate topping a day in advance and keep it covered in the refrigerator. Gently rewarm it before drizzling over the cupcakes to get that smooth, glossy finish.
Final Thoughts
This Sticky Toffee Cupcakes with Chocolate Topping Recipe is a true crowd-pleaser that combines cozy flavors with an easy-to-make format perfect for any season. Once you try these cupcakes, you’ll want to keep them in your bake rotation for holidays, birthdays, or simply because life deserves a little extra sweetness. Dive in and share the magic with friends and family — your kitchen will thank you!
Print
Sticky Toffee Cupcakes with Chocolate Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Delight in these moist and flavorful Sticky Toffee Cupcakes topped with a rich and glossy chocolate ganache. Infused with warm spices and sweet dates, these cupcakes offer a perfect balance of sweetness and depth, finished with a decadent chocolate topping that melts in your mouth. Ideal for an indulgent treat or special occasion dessert.
Ingredients
Cupcake Batter
- 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 mark 4). Line a 12-hole muffin tin with cupcake cases to prepare for baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and dark brown sugar together until the mixture is light and fluffy, creating a creamy base for the cupcakes.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating thoroughly after each addition to ensure the batter is smooth and well combined.
- Sift Dry Ingredients: In a separate bowl, sift together the self-raising flour, ground cinnamon, ground ginger, and salt to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet batter, mixing carefully to maintain a light texture without overworking the batter.
- Add Dates: Once the date mixture has cooled, lightly mash the dates with a fork and fold them gently into the cupcake batter, incorporating their moisture and flavor.
- Fill the Cupcake Cases: Spoon the batter into the prepared cupcake cases, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a skewer inserted into the center comes out clean, indicating the cupcakes are cooked through.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring to 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 set over simmering water or microwave in short bursts, stirring often until smooth.
- Incorporate Cream: Stir the double cream into the melted chocolate mixture until fully combined and silky.
- Decorate the Cupcakes: Once the cupcakes are completely cool, spoon or drizzle the chocolate topping over each cupcake evenly. Allow the topping to set for a few minutes before serving to enjoy the perfect finish.
Notes
- Ensure the date mixture is cooled before adding to avoid curdling the batter.
- You can substitute golden syrup with honey or maple syrup if unavailable.
- For a dairy-free version, use plant-based butter and cream alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Use good quality dark chocolate (70% cocoa) for an optimal rich chocolate topping.
