Irresistible Sticky Toffee Cupcakes With Chocolate Topping Recipe

Decadent desserts can spark pure joy, and these chocolate-topped sticky toffee cupcakes bring magic to your table.

Rich caramel notes dance through moist cake layers, creating an irresistible treat.

Sweet toffee bits nestled within each cupcake deliver unexpected bursts of flavor.

Warm spices complement the deep chocolate drizzle, making every bite feel like a delightful celebration.

Soft, tender crumb meets luxurious toppings in this crowd-pleasing recipe.

Bakers of all skill levels can craft these elegant cupcakes with simple ingredients and straightforward techniques.

Each forkful promises a delightful journey of indulgent textures and complex sweetness that will leave everyone craving more.

Handy Notes for Sticky Toffee Cupcake Success

• Lightly dust dried fruits with flour before chopping to ensure they blend smoothly without clumping together in the batter.
• Use two cupcake liners to create sturdier, more stable cupcakes that hold their shape and prevent potential leaking.
• Insert a skewer into the cupcake center; if it comes out clean, the cupcakes are perfectly baked and ready to cool.
• Stir continuously while melting chocolate and sugar to prevent burning and achieve a smooth, glossy topping.
• Allow cupcakes to completely cool before adding chocolate sauce to ensure the topping sets nicely and doesn't melt into the cake.

Topping Ideas for Sticky Toffee Cupcakes

• Gluten-Free Delight: Replace wheat flour with almond or coconut flour for a celiac-friendly version, ensuring the same rich texture and flavor.
• Vegan Chocolate Bliss: Swap eggs with mashed bananas or flax eggs, use plant-based butter, and select dairy-free chocolate for a compassionate treat.
• Low-Sugar Option: Substitute muscovado sugar with stevia or monk fruit sweetener, reducing overall sugar content while maintaining the cupcakes' delicious taste.
• Nutty Chocolate Crunch: Sprinkle chopped almonds or walnuts on top of the chocolate topping for added texture and nutty flavor profile.

Great Sips With Sticky Toffee Cupcakes

• Pair Sweet Port Wine: Complement the rich, dense cupcakes with a luscious port wine that matches the dessert's deep caramel and chocolate notes, enhancing the overall sweetness and complexity.
• Create Vanilla Bean Ice Cream Accompaniment: Serve a scoop of creamy vanilla bean ice cream alongside the cupcakes, providing a cool, smooth contrast to the warm, sticky toffee flavor and adding a refreshing layer of texture.
• Brew Dark Roast Coffee Companion: Select a bold, dark roast coffee with slight chocolate undertones to balance the cupcakes' sweetness, cutting through the richness and offering a robust counterpoint to the dessert.

Storing Sticky Toffee Cupcakes For Next Day

• Store cupcakes in an airtight container with a tight-fitting lid in the refrigerator for up to 3-4 days. Place a paper towel between layers to prevent sticking and preserve moisture.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Keep cupcakes at room temperature for 1-2 days in a sealed container, away from direct sunlight and heat sources. Best consumed within 24 hours for optimal freshness.
• Warm cupcakes gently in the microwave for 10-15 seconds or in a preheated oven at 150C/300F for 5 minutes. Let cool slightly before enjoying to prevent burning.

FAQs

• Can I use different types of dried fruits in this recipe?

Yes, you can swap sultanas, apricots, or dates with raisins, prunes, or figs. Just ensure the total weight remains the same for consistent texture.

• Is it necessary to double-line the cupcake papers?

Double-lining helps prevent grease seepage and provides extra structure, especially for moist cupcakes like these. It’s recommended but not mandatory.

• What's the purpose of adding hot water to the batter?

Hot water helps dissolve the sugars more effectively and creates a softer, more tender crumb in the cupcakes. It also enhances the richness of the dried fruits.

Sticky Toffee Cupcakes with Chocolate Are Irresistible

• Boost Family Bonding: Gather loved ones around this delightful strawberry rhubarb cake that sparks conversation and creates sweet memories together.
• Simplify Baking: Requires minimal kitchen skills with straightforward steps, making it perfect for novice bakers wanting to impress without stress.
• Customize Dessert Experience: Top with vanilla ice cream or whipped cream for a personalized touch that elevates the cake from good to spectacular.
• Celebrate Seasonal Produce: Highlight fresh strawberries and rhubarb, transforming local ingredients into a mouthwatering dessert that captures summer's essence.

What’s Needed for Sticky Toffee Cupcake Batter

• Sultanas, Dried Apricots, Dates: A delightful blend of sweet and chewy dried fruits that add natural sweetness and moisture to the cupcakes.
• Baking Powder: A leavening agent that helps the cupcakes rise and become light and fluffy.
• Flour: Provides structure and helps bind the ingredients together.
• Muscovado Sugar: A rich, dark brown sugar that adds deep caramel-like flavor to the cupcakes.
• Golden Syrup: A thick, amber-colored syrup that contributes a smooth, buttery sweetness.
• Egg: Helps bind the ingredients and provides richness to the cupcake batter.
• Butter: Adds moisture and a rich, creamy flavor to the cupcakes.
• Very Hot Water: Helps to soften the dried fruits and create a smooth batter.

• Dark Chocolate: Creates a rich and decadent topping for the cupcakes.
• Caster Sugar: Provides additional sweetness to the chocolate sauce.
• Double Cream: Adds a luxurious, creamy texture to the chocolate topping.
• Butter: Helps to create a smooth and glossy chocolate sauce.
• Cupcake Liners: Provides a convenient way to bake and serve the cupcakes.

Steps for Sticky Toffee Cupcakes with Chocolate

Step 1: Fire Up the Oven

Crank your oven to a toasty 200C/400F/gas mark 6. Get ready for some baking magic!

Step 2: Chop and Prep Dried Fruits

Grab your trusty food processor or sharp knife. If using a processor, toss in sultanas, dried apricots, and dates.

Pulse until finely chopped. No processor?

No problem! Chop those fruits by hand and mix with a sprinkle of baking powder.

Step 3: Create the Cupcake Base

• Chopped fruit mixture
• Muscovado sugar
• Golden syrup
• Egg
• Melted butter

Pour in super hot water and remaining flour. Whisk until the batter looks smooth and dreamy.

Step 4: Fill and Prepare Cupcake Tray

Line your cupcake tray with papers. Pro tip: Double up the papers for extra support.

Carefully distribute the batter evenly across all 12 slots.

Step 5: Bake to Perfection

Slide the tray into the preheated oven.

Bake for about 15 minutes. Check doneness by inserting a skewer – it should come out clean when the cupcakes are ready.

Step 6: Craft Decadent Chocolate Topping

• Butter
• Caster sugar
• Dark chocolate

Melt ingredients in a saucepan over low heat, stirring constantly. Add double cream and cook until the sauce darkens slightly.

Remove from heat and let it cool and thicken.

Step 7: Dress Up the Cupcakes

Once cupcakes have cooled completely, crown each one with a generous dollop of the rich chocolate sauce.

Sticky Toffee Cupcakes With Chocolate Topping Recipe

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4.9 from 16 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Sinful sticky toffee cupcakes bring British dessert magic straight to your kitchen, promising pure indulgence. Rich chocolate ganache crowns these delectable treats, inviting you to savor each luxurious bite.

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Ingredients

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Cake Ingredients:

• 140 grams self-raising flour
• 1 large free-range egg
• 30 grams muscovado sugar
• 1 tablespoon golden syrup
• 1 teaspoon baking powder
• 30 grams melted butter
• 140 milliliters (5 fluid ounces) hot water

Dried Fruits:

• 30 grams sultanas
• 30 grams dried apricots
• 30 grams dates

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Instructions

1. Prepare the dried fruit by finely chopping sultanas, dried apricots, and dates. If using a food processor, blitz with a small amount of flour and baking powder until uniformly minced.
2. Preheat the oven to 200°C/400°F and set up a 12-cupcake tray with double-lined cupcake papers for extra stability.
3. In a large mixing bowl, combine the chopped fruit mixture with muscovado sugar, golden syrup, egg, and melted butter, creating a rich, textured base.
4. Pour very hot water into the mixture and incorporate the remaining flour, whisking thoroughly until the batter achieves a smooth, consistent texture.
5. Distribute the batter evenly across the prepared cupcake papers, ensuring each cavity is filled to a similar level.
6. Bake for approximately 15 minutes, checking doneness by inserting a skewer into the center – it should emerge clean when the cupcakes are fully cooked.
7. While cupcakes are baking, create the chocolate topping by gently melting butter, caster sugar, and dark chocolate in a saucepan over low heat, stirring continuously.
8. Introduce double cream to the melted chocolate mixture, cooking for an additional few minutes until the sauce deepens in color and develops a rich consistency.
9. Remove the chocolate sauce from heat and allow it to cool and thicken, creating a glossy, spreadable topping.
10. Once cupcakes have completely cooled, generously top each with a dollop of the decadent chocolate sauce.

Notes

• Swap dried fruits easily by matching similar moisture levels to maintain the cupcake’s rich texture and consistent baking performance.
• Double-line cupcake papers for extra stability, preventing potential grease seepage and ensuring a neat, professional presentation.
• Create gluten-free version by substituting regular flour with almond or coconut flour, maintaining the cupcake’s delicate moisture and tender crumb.
• Enhance chocolate topping’s depth by adding a pinch of sea salt or splash of espresso, which intensifies the dark chocolate’s complex flavor profile.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 172 kcal
• Sugar: 18 g
• Sodium: 220 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 45 mg