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Sticky Toffee Pudding Cupcake Recipe

by Whittard of Chelsea4 Minute Read

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Published 20/8/26. Reviewed 25/9/26

Share:

Published 20/8/26. Reviewed 25/9/26

Jane's Patisserie has conjured up these devilishly delicious cupcakes using our Sticky Toffee Pudding Flavour White Hot Chocolate, transforming a comforting classic into a beautifully baked treat that's rich, indulgent and impossible to resist.

Two chocolate cupcakes with swirled vanilla frosting and caramel drizzle sit on a wooden board, next to a glass jar filled with caramel sauce.

How to Make

Sticky Toffee Pudding Cupcakes

Time

10 minutes + 20 minutes cooking

Difficulty

Super easy

Serves

12

A vibrant tin of Sticky Toffee Pudding White Hot Chocolate, inspired by the classic British dessert, showcases a floral design with gold accents on its packaging.

CUPCAKES:

150g unsalted butter

150g caster sugar

150g self-raising flour

3 medium eggs

50g Sticky Toffee Pudding Flavour White Hot Chocolate

150g unsalted butter

ICING:

150g unsalted butter

300g icing sugar

35g Sticky Toffee Pudding Flavour White Hot Chocolate

1.
Preheat the oven to 180ºC (160ºC fan) and get the cupcake cases ready.
2.
Beat together the butter and sugar until light and fluffy.
3.
Mix in the flour, eggs and Sticky Toffee Pudding Flavour White Hot Chocolate.
4.
Bake in the oven for 18–21 minutes. Leave to cool.
5.
Beat the butter until supple, then add the icing sugar and hot chocolate powder and beat all three together until light and fluffy.
6.
Decorate the cupcakes however you fancy – Jane topped hers with a drizzle of toffee and a pumpkin marshmallow.