Sticky toffee cupcakes with chocolate topping

An epic combo

Vegetarianv

Germany
UK

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Sticky toffee cupcakes with chocolate topping

Name: Sticky toffee cupcakes with chocolate topping
Total time: 35 min
Yield: about 12
Ingredients: 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; 40 g butter; 40 g caster sugar; 40 g good-quality dark chocolate (70% cocoa solids); 70 ml double cream

An epic combo

Vegetarianv

“This to-die-for result of mucking about with a sticky toffee pudding recipe always makes me smile ”

Makes about 12

Cooks In35 minutes plus cooling time

DifficultySuper easy

Afternoon tea Easter treats Father's day Halloween recipes Bonfire night recipes British

Nutrition per serving

Calories 184 9%
Fat 10.1g 14%
Saturates 5.8g 29%
Sugars 13.3g 15%
Salt 0.25g 4%
Protein 2.4g 5%
Carbs 22.3g 9%
Fibre 1.1g -

Of an adult's reference intake

Happy Days with the Naked Chef

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Ingredients

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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Happy Days with the Naked Chef

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Method

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.