Description
Delight in these moist and sticky toffee cupcakes infused with rich dates and warm spices, topped with a luscious dark chocolate glaze that perfectly balances sweetness and depth. Ideal for a comforting dessert or special occasion treat.
Ingredients
Scale
For the Cupcakes
- 150g pitted dates, chopped
- 200ml boiling water
- 1 teaspoon baking soda
- 100g unsalted butter, softened
- 100g dark brown sugar
- 2 medium eggs
- 200g self-raising flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 pinch salt
For the Chocolate Topping
- 100g dark chocolate (70% cocoa)
- 50g unsalted butter
- 1 tablespoon golden syrup
- 1 tablespoon double cream
Instructions
- Prepare the Dates: Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates and add the baking soda. Stir well and set aside to cool for about 10 minutes to soften the dates.
- Make the Cupcake Batter: Preheat the oven to 180ºC (350ºF/gas mark 4). Line a 12-hole muffin tin with cupcake cases. In a large bowl, beat the softened butter and dark brown sugar together until light and fluffy for a smooth base.
- Add Eggs and Dry Ingredients: Add the eggs one at a time, beating well between each addition for proper incorporation. In a separate bowl, sift together self-raising flour, ground cinnamon, ground ginger, salt, and vanilla extract, then gradually fold these dry ingredients into the wet mixture to maintain airiness.
- Incorporate Dates: Once cooled, lightly mash the soaked dates with a fork and fold them gently into the batter, distributing the sticky texture and flavor evenly throughout.
- Bake the Cupcakes: Spoon the batter evenly into the cupcake cases, filling each about two-thirds full to allow for rising. Bake in the preheated oven for 18-20 minutes or until a skewer inserted into the center comes out clean, indicating doneness.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preventing the topping from melting.
- Prepare the Chocolate Topping: Melt the dark chocolate, butter, and golden syrup together in a heatproof bowl over a pan of simmering water or using short bursts in the microwave. Stir in the double cream until smooth and glossy for a rich topping.
- Decorate the Cupcakes: Once completely cooled, spoon or drizzle the chocolate topping over each cupcake. Allow the chocolate to set slightly before serving to achieve a glossy finish.
Notes
- Ensure the cupcakes are completely cool before adding the chocolate topping to prevent it from melting too much.
- Soaking the dates softens them and enhances the sticky texture in the cupcakes.
- You can substitute the dark chocolate with milk chocolate for a sweeter topping if preferred.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
- For a vegan version, replace butter with plant-based margarine, use a flax egg, and substitute double cream with coconut cream.
