Sticky toffee cupcakes with chocolate topping

Sticky Coffee Cupcakes

Makes about 12

  • 30 g sultanas

  • 30 g dried apricots

  • 30 g dates

  • 1 teaspoon baking powder

  • 140 g self-raising flour

  • 30 g muscovado sugar

  • 1 tablespoon golden syrup

  • 1 large free-range egg

  • 30 g butter, melted

  • 140 ml water, hot

  • For the chocolate topping

  • 40 g butter

  • 40 g caster sugar

  • 40 g good-quality dark chocolate (70% cocoa solids)

  • 70 ml double cream

Preheat the oven to 200ºC/400ºF/gas 6. In a food processor, blitz the sultanas, apricots, dates, baking powder and a little of the flour (just enough to stop the fruit sticking to the blades). If you don't have a food processor, you can chop it very finely. Put this mixture into a bowl with the muscovado sugar, the golden syrup, the egg and the melted butter and stir together. Then add the very hot water and the remaining flour and mix well with a whisk. Divide the mixture between 12 cupcake papers (I like to double up the papers to give the mixture a bit more hold) and place on a baking tray. Bake in the preheated oven for about 15 minutes.



Meanwhile, melt all the chocolate topping ingredients in a saucepan and bubble for a while until darkened in colour slightly. Remove from the heat and let the sauce cool until it thickens. Then put a blob on top of each cupcake.

Nutritional Information

Sticky toffee cupcakes with chocolate topping

An epic combo

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This to-die-for result of mucking about with a sticky toffee pudding recipe always makes me smile
Makes about 12
35m (plus cooling time)
Super easy
Method

I used to love cupcakes as a kid and, while mucking about with a sticky toffee pudding recipe, I came up with this epic combo - it always puts a smile on my face.

Preheat the oven to 200ºC/400ºF/gas 6. In a food processor, blitz the sultanas, apricots, dates, baking powder and a little of the flour (just enough to stop the fruit sticking to the blades). If you don't have a food processor, you can chop it very finely. Put this mixture into a bowl with the muscovado sugar, the golden syrup, the egg and the melted butter and stir together. Then add the very hot water and the remaining flour and mix well with a whisk. Divide the mixture between 12 cupcake papers (I like to double up the papers to give the mixture a bit more hold) and place on a baking tray. Bake in the preheated oven for about 15 minutes.

Meanwhile, melt all the chocolate topping ingredients in a saucepan and bubble for a while until darkened in colour slightly. Remove from the heat and let the sauce cool until it thickens. Then put a blob on top of each cupcake.

Nutritional Information Amount per serving:
  • Calories 146 7%
  • Carbs 13.7g 6%
  • Sugar 13.3g 15%
  • Fat 9.5g 14%
  • Saturates 5.7g 29%
  • Protein 1.3g 3%
Of an adult woman's guideline daily amount

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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