Sticky Toffee Pudding Cupcakes
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3.5 from 6 votes

Sticky Toffee Pudding Cupcakes

Sticky toffee pudding is a moist cake - not what we think of as a pudding on this side of the pond. This dessert is really all about the sauce.  
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: British
Keyword: sticky toffee pudding, sticky toffee pudding recipe, toffee cupcakes
Servings: 36 cupcakes
Calories: 348kcal


Cupcake Ingredients

  • 1 pound pitted dates chopped finely in a food processor
  • 2 cups hot water
  • 2 teaspoons baking soda
  • 1/2 cup + 2 tablespoons unsalted butter
  • 2 1/2 cups sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • pinch salt

Sauce Ingredients

  • 3 cups dark brown sugar
  • 1 pound unsalted butter four sticks
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Topping Ingredients

  • Whipped cream to taste


Cupcake Instructions

  • Preheat oven to 350 F.
  • In a medium-sized saucepan, combine chopped dates and hot water and bring to a boil.
  • Remove from heat and add baking soda.
  • Set aside to cool.
  • In a large mixing bowl, mix butter and sugar until light and fluffy.
  • Mix in eggs one at a time until fully incorporated.
  • Mix in vanilla extract, flour, baking powder, and salt.
  • Mix in dates and their liquid.
  • Fill cupcake liners 2/3 full.
  • Bake for 25 minutes or until a toothpick comes out clean.

Sauce Instructions

  • In a medium-sized saucepan on low heat, stir together brown sugar, butter, and vanilla until the brown sugar is fully dissolved.
  • Remove from heat.
  • Whisk in the heavy cream.

Assembly Instructions

  • Remove cupcakes from liners.
  • Using a cupcake corer or a small knife, cut a hole into the top of each cupcake.
  • Fill each hole to the top with the sauce.
  • Replace the cores. Let the sauce spill over onto the tops of the cupcakes when you press each core back into its hole.
  • Store in an airtight container.
  • When ready to serve, heat in an oven on low heat or in the microwave and top with whipped cream and more sauce.


When I made this recipe, I halved the sauce ingredients thinking that a pound of butter seemed extreme. Don't make this mistake. You will want all of that sauce. If you choose not to eat it all with your sticky toffee pudding cupcakes, you'll have extra to put over ice cream.


Calories: 348kcal | Carbohydrates: 50g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 80mg | Potassium: 158mg | Fiber: 1g | Sugar: 39g | Vitamin A: 525IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg