Description
Indulge in these Sticky Toffee Pudding Cupcakes, a decadent twist on a classic British dessert. Moist date cupcakes topped with a rich toffee sauce, these treats are perfect for satisfying your sweet tooth.
Ingredients
Scale
Cupcakes:
- 1 cup chopped dates (Medjool or Deglet Noor)
- 3/4 cup boiling water
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter (softened)
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Toffee Sauce:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Prepare the dates: In a small bowl, combine the chopped dates, boiling water, and baking soda. Let sit for 10 minutes to soften, then mash lightly with a fork.
- Make the cupcake batter: In a large bowl, cream together the butter and brown sugar. Beat in the eggs and vanilla extract. Mix in the softened date mixture. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake the cupcakes: Divide the batter among the cupcake liners. Bake for 18–22 minutes until a toothpick inserted into the center comes out clean.
- Prepare the toffee sauce: In a saucepan, combine brown sugar, butter, cream, vanilla, and salt. Heat over medium heat, stirring constantly until slightly thickened.
- Finish and serve: Once cupcakes are done, poke holes in each and spoon warm toffee sauce over the tops. Drizzle more sauce before serving. Enjoy warm or at room temperature.
Notes
- For extra indulgence, top with whipped cream or vanilla ice cream.
- Cupcakes can be made a day ahead and gently warmed before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
