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Sticky Toffee Cupcakes with Chocolate Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 48 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British-Inspired
  • Diet: Vegetarian

Description

Delight in these sticky toffee cupcakes with a luscious chocolate topping, blending moist date-infused batter with rich toffee sauce and a silky chocolate ganache for an irresistible British-inspired dessert.

Ingredients

For the cupcakes:

  • 1 cup pitted dates, chopped
  • 3/4 cup boiling water
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 2/3 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For the toffee sauce:

  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract

For the chocolate topping:

  • 1/2 cup heavy cream
  • 4 oz semi-sweet chocolate, chopped

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal.
  2. Soften the dates: In a small bowl, combine the chopped dates with boiling water, stir in baking soda, and let the mixture sit for 10 minutes to soften the dates perfectly.
  3. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture becomes fluffy and light in texture.
  4. Add eggs and vanilla: Add the eggs one at a time into the butter mixture, beating well after each addition, then stir in the vanilla extract for depth of flavor.
  5. Incorporate dates: Slightly mash the soaked dates with a fork to release more moisture, then add both the dates and their soaking liquid to the butter mixture and mix well.
  6. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  7. Mix dry and wet ingredients: Gradually fold the dry ingredients into the wet mixture until just combined, taking care not to overmix to maintain cupcake tenderness.
  8. Fill cupcake liners and bake: Divide the batter evenly among the prepared liners and bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
  9. Make the toffee sauce: In a small saucepan over medium heat, combine brown sugar, butter, and heavy cream. Bring to a boil, then simmer for 2–3 minutes, stirring constantly until smooth. Remove from heat and stir in vanilla extract.
  10. Prepare the chocolate topping: Heat the heavy cream in a small saucepan until just simmering, remove from heat, add chopped semi-sweet chocolate, and let stand for 1 minute. Stir until smooth and glossy to form a ganache.
  11. Assemble cupcakes: Spoon a small amount of the warm toffee sauce over each cooled cupcake. Top each with a layer of the chocolate ganache. Allow the topping to set before serving.

Notes

  • For a richer flavor experience, drizzle extra toffee sauce over the cupcakes just before serving.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Find it online: https://slsrecipes.com/sticky-toffee-cupcakes-with-chocolate-topping-recipe/