Jamie drizzling honey on top of a fig tart

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Sticky Coffee Cupcakes

Sticky toffee cupcakes with chocolate topping

An epic combo

Sticky Coffee Cupcakes

35 mins plus cooling time
Super easy

makes about 12

About the recipe

I used to love cupcakes as a kid and, while mucking about with a sticky toffee pudding recipe, I came up with this epic combo - it always puts a smile on my face.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Happy Days with the Naked Chef

Happy Days with the Naked Chef

Ingredients

30g sultanas

30g dried apricots

30g dates

1 teaspoon baking powder

140g self-raising flour

30g muscovado sugar

1 tablespoon golden syrup

1 large free-range egg

30g melted butter

140ml hot water

for the chocolate topping

40g butter

40g caster sugar

40g quality dark chocolate (70% cocoa solids)

70ml double cream

Method

  1. Preheat the oven to 200ºC/400ºF/gas 6. In a food processor, blitz the sultanas, apricots, dates, baking powder and a little of the flour (just enough to stop the fruit sticking to the blades). If you don’t have a food processor, you can chop it very finely. Put this mixture into a bowl with the muscovado sugar, the golden syrup, the egg and the melted butter and stir together. Then add the very hot water and the remaining flour and mix well with a whisk. Divide the mixture between 12 cupcake papers (I like to double up the papers to give the mixture a bit more hold) and place on a baking tray. Bake in the preheated oven for about 15 minutes.
  2. Meanwhile, melt all the chocolate topping ingredients in a saucepan and bubble for a while until darkened in colour slightly. Remove from the heat and let the sauce cool until it thickens. Then put a blob on top of each cupcake.

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