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Sticky Toffee Coffee Cupcakes

Difficulty:
Time : 30 Minutes
Serves : 6

Experience the divine fusion of Sticky Toffee Pudding and cupcakes with our irresistible Sticky Toffee Coffee Cupcakes recipe! Indulge in the rich flavors of toffee and coffee in a healthier sponge, crowned with a luscious caramel cream cheese frosting. These decadent treats offer the perfect balance of indulgence and wholesomeness, making them ideal for any occasion.

Method

  1. Preheat oven to 180C / 350F/ 160C fan.
  2. Combine Beanies Instant Coffee and Boiling Water and set aside.
  3. Add sugar, oil, yoghurt and coffee to a mixing bowl and whisk to combine.
  4. In a separate bowl, add flour, baking powder and salt and whisk. Add this to your wet ingredients and whisk until almost combined.
  5. Remove the pits from your dates and chop the dates into small pieces. Add this to your cupcake batter and gently fold them in.
  6. Divide the batter between 6 cupcake liners in a muffin tray and bake for 20 minutes.
  7. Whilst your sponges are baking, add the sugar and yoghurt for the frosting to a small saucepan on low heat and mix until the sugar has dissolved and you are left with a smooth caramel. Transfer this into a small bowl and refrigerate.
  8. Once the sponges are baked, leave to cool for 5 minutes in the tray and then transfer them to a wire rack.
  9. Once the caramel is cool, add cream cheese and whisk until smooth. Transfer into a piping bag and pipe the frosting onto your cooled sponges.

Serving Suggestion

With a cup of Sticky Toffee Pudding Beanies of course!

Got a bean-ified recipe of your own?

Share it with us using the hashtag #madewithbeanies and we might even feature your creation on this page and send you a stash box to show our appreciation!

Share it with us using the hashtag #madewithbeanies and we might even feature your creation on this page and send you a stash box to show our appreciation!

Coffee beans
Ingredients :
  • 2 tbsp Beanies Coffee, Sticky Toffee Pudding Flavour
  • 125ml Boiling Water
  • 90g Coconut or Muscavado Sugar
  • 2 tbsp Olive Oil
  • 125g Greek Yoghurt (or Coconut Yoghurt for vegan)
  • 150g Plain Wholewheat or White Flour
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • 4 Dates
  • 60g Coconut or Muscavado Sugar (for frosting)
  • 100g Greek Yoghurt (or Coconut Yoghurt for vegan) (for frosting)
  • 150g Cream Cheese (for frosting)

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