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
Scale
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.
