Seriously Sticky Toffee Pudding Cupcakes

DISCLAIMER: THIS PAGE MAY CONTAIN AFFILIATE LINKS.

Sticky Toffee Pudding is a classic, so these Seriously Sticky Toffee Pudding Cupcakes take it up an extra notch. These are a fabulous party treat, and are much easier to transport than a traditional traybake. We make the cupcakes with a fairly simple recipe, then I top with the super smooth toffee sauce.

I think there’s something about cupcakes that are just so cute and so much more fun for entertaining. I do recommend getting the whole family involved in this bake – so much fun and lots of margin for error. The recipe comes together with so much ease and pretty simple equipment.

Sticky Toffee Pudding is a British favourite, and something I grew up with. This is one of those foods that just brings joy without too much effort. That said, I know some will see these cupcakes as an attack on a classic and I promise it isn’t! These came about in the desire to create something better for parties (think handheld snacks)!

This recipe calls for light brown and dark brown sugars as well as treacle (molasses). These are all easy to purchase in your local supermarket, but could be subbed if you’re in a pinch. Any soft brown sugar will work, and golden syrup could work in place of the treacle. This is a classic British bake, so I try to keep to that as much as possible. Too many edits will have you with caramel cake, still delicious but not STP!

Notes

This makes about 6/7 cupcakes, but can easily be baked up in an 8″ square dish for a tradtional traybake style. The key is lots of moisture, taking care not to overbake and making plenty of sauce. Honestly, I find so many STP recipes simply don’t make enough sauce.

The sauce calls for double (heavy) cream. Try to avoid single cream here. As previously mentioned, brown sugar is essential for these but if you’re short on dark or light, you could use these in place of the other.

The recipe for these Sticky Toffee Pudding Cupcakes makes about 6/7 muffins (I use two 6 hole muffin tins – like these ones)! I also recommend a good stand mixer or high speed mixer (like this one). For more muffin recipes, check out these Blueberry Crumble Muffins or these Bakery Style Chocolate Chip Muffins. For more baking inspiration, head on over to my Instagram.

Seriously Sticky Toffee Pudding Cupcakes

Sticky Toffee Pudding is a classic, so these take it up an extra notch. These are a fabulous party treat, and are much easier to transport than a traditional traybake. This recipe makes about 6/7 cupcakes, or an 8" square tin.

Print Pin

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 6

Author: Florence Jackson

Ingredients

• 120 g Medjool Dates Pitted and chopped
• 120 ml Boiling Water
• 1/2 tsp Baking Soda
• 1 tbsp Treacle Dark Molasses
• 60 g Butter
• 60 g Light Brown Soft Sugar
• 60 g Dark Brown Soft Sugar
• 2 Medium Eggs
• 125 g Self Raising Flour

For the Sauce

• 25 g Butter
• 75 g Light Brown Soft Sugar
• 75 ml Double Cream Heavy Cream

Instructions

• Preheat the oven to 200C/180C Fan/Gas 6. Line 6-7 muffin holes with cupcake cases.
• Add the chopped dates, boiling water and baking soda to a small saucepan and heat on low for about 10 minutes, then stir in the treacle. Mash everything together using the spoon, or a stick blender if preferred, and set aside.
• In a large bowl, or the bowl of a stand mixer, combine the butter and both sugars for about 3-5 minutes, until fully combined.
• Add in the eggs, one at a time. Then add the date mixture and combine again. Fold in the flour.
• Spoon the mix into the prepared cases – you should end up with about 6/7 cupcakes. Bake for 15-20 minutes until crisp on top and a skewer inserted comes out clean. Let cool on a wire rack.
• Make the sauce by combining the butter, sugar and cream on a low heat until it all combines. Then turn up the heat so it bubbles for 3/4 minutes. Turn the heat off and let cool a little. It'll thicken as it cools – once at a point of being spoonable but not set, spoon over the cupcakes and serve!