If you’ve been searching for a show-stopping treat that combines rich, moist sweetness with indulgent chocolate decadence, look no further than this Sticky Toffee Cupcakes with Chocolate Topping Recipe. These cupcakes are like little pockets of sticky toffee heaven, bursting with the warm, caramel-like flavor of dates and spices, all crowned with a glossy, luscious chocolate topping. Perfect for any occasion, they bring cozy comfort and absolute delight with every bite, making them an instant favorite whether you’re baking for friends, family, or just treating yourself.
Ingredients You’ll Need
The beauty of this Sticky Toffee Cupcakes with Chocolate Topping Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, creating the perfect balance of flavor, texture, and color that makes these cupcakes so unforgettable.
- 150g pitted dates, chopped: These provide natural sweetness and that signature sticky toffee texture.
- 200ml boiling water: Helps soften the dates and infuse moisture into the batter.
- 1 teaspoon baking soda: Reacts with the dates to create a tender crumb and lift.
- 100g unsalted butter, softened: Adds richness and moisture to the cupcakes.
- 100g dark brown sugar: Brings deep caramel notes and moisture.
- 2 medium eggs: Bind everything together and contribute to a fluffy texture.
- 200g self-raising flour: Gives the cupcakes structure and a delicate rise.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
- ½ teaspoon ground cinnamon: Infuses a cozy spicy note.
- ½ teaspoon ground ginger: Adds a subtle zing to balance the sweetness.
- 1 pinch salt: Enhances all the flavors and balances the sweetness.
- 100g dark chocolate (70% cocoa): For that rich, intense chocolate topping.
- 50g unsalted butter: Creates a silky chocolate glaze.
- 1 tablespoon golden syrup: Adds shine and a touch of caramel flavor to the topping.
- 1 tablespoon double cream: Makes the chocolate topping glossy and smooth.
How to Make Sticky Toffee Cupcakes with Chocolate Topping Recipe
Step 1: Prepare the Dates
Start with the heart of these cupcakes – the dates. Place the chopped dates in a heatproof bowl, then pour over the boiling water and sprinkle in the baking soda. Stir this mixture well, then set it aside to cool for about 10 minutes. This step softens the dates and helps develop that luscious sticky texture that’s key to your cupcakes’ magic.
Step 2: Mix the Cupcake Batter
Preheat your oven to 180ºC/350ºF/gas 4 and line your 12-hole muffin tin with cupcake cases so everything’s ready for when the batter is done. In a large bowl, beat together the softened butter and dark brown sugar until the mixture is light and fluffy — this aerates the batter and helps create a tender crumb. Add the eggs one at a time, making sure each is well incorporated before adding the next.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the self-raising flour, cinnamon, ground ginger, and salt. Sifting not only removes any lumps but ensures your cupcakes rise evenly with a lovely soft texture. Gradually fold these dry ingredients into the wet mixture, taking care not to overmix, so the cupcakes stay light.
Step 4: Add Dates to the Batter
By now, your dates should have cooled and softened nicely. Mash them slightly with a fork to break them up a bit, then fold them gently into the batter. This step infuses the whole cupcake with that signature sticky toffee flavor and moist texture you’re aiming for.
Step 5: Bake the Cupcakes
Spoon the batter into your cupcake cases, filling each about two-thirds full to leave room for rising. Bake in your preheated oven for 18 to 20 minutes, or until a skewer inserted into the center comes out clean – that’s your sign they’re perfectly baked. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This cooling step is crucial so the chocolate topping doesn’t melt when applied.
Step 6: Make the Chocolate Topping
To create the rich chocolate topping, melt together the dark chocolate, butter, and golden syrup in a heatproof bowl set over simmering water — or if you prefer, in short bursts in the microwave. Once smooth and melted, stir in the double cream until your chocolate glaze is luxuriously smooth and glossy. This topping is the crown jewel that completes these cupcakes.
Step 7: Decorate the Cupcakes
When your cupcakes are completely cool, spoon or drizzle the chocolate topping generously over each one. Allow the chocolate to set for a few minutes before serving so it forms a shiny, irresistible glaze. Welcome to the best Sticky Toffee Cupcakes with Chocolate Topping Recipe you’ll want to make again and again!
How to Serve Sticky Toffee Cupcakes with Chocolate Topping Recipe
Garnishes
A simple sprinkle of chopped toasted pecans or a few flakes of sea salt on top of the chocolate adds delightful texture and an extra flavor dimension. You can also add a light dusting of cocoa powder or edible gold leaf for a touch of elegance when entertaining guests.
Side Dishes
These cupcakes are perfect on their own, but if you want to create a full dessert experience, serve them alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A cup of strong black coffee or rich dark hot chocolate would beautifully complement their sweetness too.
Creative Ways to Present
For parties or festive occasions, present the cupcakes in pretty cupcake wrappers and arrange them on a tiered stand. You could also serve them warm with a drizzle of extra toffee sauce on the side for dipping. For a fun twist, turn the cupcake into a mini dessert by adding a spoonful of salted caramel sauce underneath the chocolate topping before it sets.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cupcakes in an airtight container at room temperature for up to two days. They hold their moisture well, but to keep that chocolate topping from going dull, store them in a cool, dry place away from direct sunlight.
Freezing
Sticky Toffee Cupcakes with Chocolate Topping Recipe freezes beautifully. Wrap each cupcake individually in cling film and place in a freezer-safe container or bag. They’ll keep well for up to three months and thaw quickly at room temperature when you’re ready to enjoy them.
Reheating
To warm frozen or stored cupcakes, pop them in the microwave for 10 to 15 seconds or heat gently in a low oven (about 150ºC) for 5 minutes. Warm cupcakes pair wonderfully with a soft chocolate topping and boost that fresh-baked feeling.
FAQs
Can I use regular sugar instead of dark brown sugar?
While you can substitute regular sugar, dark brown sugar provides a richer, caramel-like flavor essential to the sticky toffee taste. Using light or dark brown sugar is best for authenticity.
What can I use if I don’t have self-raising flour?
If you don’t have self-raising flour, combine 200g plain flour with 2 teaspoons of baking powder and a pinch of salt to create a similar effect in the batter.
Is it possible to make these cupcakes dairy-free?
Absolutely! Replace butter with a dairy-free margarine and use a dairy-free cream alternative in the topping. The flavor might vary slightly but will still be delicious.
Can I add nuts to the batter?
Yes, adding chopped walnuts or pecans to the batter adds a lovely crunch and complements the sticky sweetness well. Just fold them in gently before spooning the batter into cases.
How long will the cupcakes stay fresh after baking?
Stored in an airtight container, these cupcakes will stay fresh and moist for up to two days. For longer keeping, freezing is a great option.
Final Thoughts
Now that you’ve got the full scoop on making these irresistibly delicious Sticky Toffee Cupcakes with Chocolate Topping Recipe, there’s no better time to roll up your sleeves and start baking. With their perfect balance of sticky sweetness and rich chocolate glaze, these cupcakes are sure to become a beloved staple in your baking repertoire. Trust me, once you try them, you’ll want to share this magical recipe with everyone you know!
Print
Sticky Toffee Cupcakes with Chocolate Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Delight in these moist and sticky toffee cupcakes infused with rich dates and warm spices, topped with a luscious dark chocolate glaze that perfectly balances sweetness and depth. Ideal for a comforting dessert or special occasion treat.
Ingredients
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.
- Make the Cupcake Batter: Preheat the oven to 180ºC (350ºF/gas mark 4). 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 for a smooth base.
- Add Eggs and Dry Ingredients: Add the eggs one at a time, beating well between each addition for proper incorporation. In a separate bowl, sift together self-raising flour, ground cinnamon, ground ginger, salt, and vanilla extract, then gradually fold these dry ingredients into the wet mixture to maintain airiness.
- Incorporate Dates: Once cooled, lightly mash the soaked dates with a fork and fold them gently into the batter, distributing the sticky texture and flavor evenly throughout.
- Bake the Cupcakes: Spoon the batter evenly into the cupcake cases, filling each about two-thirds full to allow for rising. Bake in the preheated oven for 18-20 minutes or until a skewer inserted into the center comes out clean, indicating doneness.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preventing the topping from melting.
- Prepare the Chocolate Topping: Melt the dark chocolate, butter, and golden syrup together in a heatproof bowl over a pan of simmering water or using short bursts in the microwave. Stir in the double cream until smooth and glossy for a rich topping.
- Decorate the Cupcakes: Once completely cooled, spoon or drizzle the chocolate topping over each cupcake. Allow the chocolate to set slightly before serving to achieve a glossy finish.
Notes
- Ensure the cupcakes are completely cool before adding the chocolate topping to prevent it from melting too much.
- Soaking the dates softens them and enhances the sticky texture in the cupcakes.
- You can substitute the dark chocolate with milk chocolate for a sweeter topping if preferred.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
- For a vegan version, replace butter with plant-based margarine, use a flax egg, and substitute double cream with coconut cream.
