Would you rather see the UK version?
Would you rather see the US version?
Would you rather see the Australian version?
Would you rather see the German version?
Would you rather see the Dutch version?
Você prefere ver a versão em português?
Sticky toffee cupcakes with chocolate topping
An epic combo
“This to-die-for result of mucking about with a sticky toffee pudding recipe always makes me smile ”
40 g good-quality dark chocolate (70% cocoa solids)
70 ml double cream
Tap For Method
Share this Recipe
Tap For Ingredients
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.