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.
Ingredients
Scale
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
Instructions
- 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.
- Preheat the oven to 200°C/400°F and set up a 12-cupcake tray with double-lined cupcake papers for extra stability.
- In a large mixing bowl, combine the chopped fruit mixture with muscovado sugar, golden syrup, egg, and melted butter, creating a rich, textured base.
- Pour very hot water into the mixture and incorporate the remaining flour, whisking thoroughly until the batter achieves a smooth, consistent texture.
- Distribute the batter evenly across the prepared cupcake papers, ensuring each cavity is filled to a similar level.
- Bake for approximately 15 minutes, checking doneness by inserting a skewer into the center – it should emerge clean when the cupcakes are fully cooked.
- 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.
- 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.
- Remove the chocolate sauce from heat and allow it to cool and thicken, creating a glossy, spreadable topping.
- 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