Have you ever heard of Sticky Toffee Pudding Cupcakes? Well, we took the most comforting dessert ever, Sticky Toffee Pudding, and turned it into a cupcake you can make at home. The classic British dessert is generally composed of a sponge cake made with dates and a delicious toffee sauce that’s poured all over. This cupcake recipe is a fun spin that’s surprisingly easy to make! The dates give you this super tender consistency that makes the cupcakes light and moist. And the toffee sauce? Well, let’s just say you can eat it by the spoonful!
Once baked, we’ll make a small hole in the center of the cupcake and pour in that delicious toffee sauce. It’s essentially a toffee-filled cupcake. Cover with frosting and you’ll get the perfect bite each time!
The toffee sauce does harden, so if serving for guests or making ahead, add in the sauce closer to serving time.
Related: Sticky Toffee Pancakes
ingredients
Cupcake:
Toffee sauce:
Frosting:
directions
Preheat the oven to 350°F.
Add chopped dates to a bowl. Pour over boiling water and baking soda. Let the dates sit submerged for 20 minutes until softened.
Whisk together flour and baking powder, set aside.
Cream the sugar and butter until light and fluffy. Add eggs, one at a time, followed by vanilla.
Remove about half of the liquid from the date mixture. Add remaining water and dates to a blender and blend to the desired consistency. (Feel free to leave larger chunks if desired).
Fold in date mixture to batter. In batches, add in the flour until combined.
Add the batter to a lined cupcake tray and bake 20 minutes or until a toothpick comes out clear.
Use a knife or the tip of a piping tip to remove some of the cupcake’s center.
In the meantime, make the toffee sauce. Combine cream, butter and sugar in a medium saucepan. Cook on low heat till the sugar starts to melt. Occasionally, whisk until sauce begins to thicken, about 15 minutes. Remove from heat and add in vanilla and salt. The sauce will continue to thicken the longer it is out.
For the frosting, use a stand mixer or handheld mixer to cream the butter until smooth, scraping down the sides as needed. Gradually add powdered sugar until combined. Add vanilla and milk and continue beating until well combined.
Note: Use immediately and store remainder in an airtight container for 2 days, or up to a week in the fridge.
When the cupcakes are ready, use a knife or the tip of a piping tip to remove some of the cupcake’s center.
Pour toffee sauce in the center. and cover with frosting.
