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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
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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.