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Sticky toffee cupcakes with chocolate topping
Sticky toffee cupcakes with chocolate topping
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Total Time:
35 minutes
Irresistible sticky toffee pudding that never fails to delight.
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
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. Combine sultanas, apricots, dates, baking powder, and a bit of flour in a food processor until mixed. If you don’t have a food processor, chop finely. Transfer to a bowl, add muscovado sugar, golden syrup, egg, melted butter, and mix. Stir in hot water and remaining flour with a whisk. Divide mixture into 12 cupcake papers, placing them on a baking tray. Bake for approximately 15 minutes. While baking, melt chocolate topping ingredients in a saucepan until slightly darkened. Allow to cool and thicken before topping each cupcake.

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