Cinder Toffee Cupcakes for Bonfire Night

Makes 12–16 cupcakes

Bonfire Night may come but once a year, but these golden, crackling cupcakes are worth enjoying all season long. Rich chocolate sponge, smooth cocoa frosting and crunchy shards of homemade cinder toffee come together for the ultimate autumn bake. And the best part? Making your own cinder toffee is easier than you think - just a little patience and a sugar thermometer are all you need to create that irresistible honeycomb crunch.

For the sponge:

• 70g unsalted butter, softened
  
  

• 170g plain flour
  
  

• 250g caster sugar
  
  

• 50g cocoa powder, sifted
  
  

• 1 tbsp baking powder
  
  

• ½ tsp salt
  
  

• 210ml whole milk
  
  

• 2 large eggs
  
  

For the cinder toffee:

• 75g golden syrup
  
  

• 170g caster sugar
  
  

• 30ml water
  
  

• 1 tsp bicarbonate of soda
  
  

For the frosting:

• 450g icing sugar, sifted
  
  

• 60g cocoa powder, sifted
  
  

• 160g unsalted butter, softened
  
  

• 60ml whole milk
  
  

You’ll also need:
A sugar thermometer, one or two 12-hole deep muffin tins, and paper cases.

Method

Step 1 – Preheat and prepare.
Preheat your oven to 170°C (325°F), Gas mark 3 and line your muffin tins with paper cases.

Step 2 – Make the sponge.
In a freestanding electric mixer with a paddle attachment (or using a hand-held whisk), combine the butter, flour, sugar, cocoa powder, baking powder and salt until the mixture looks like fine crumbs.

In a separate jug, whisk together the milk and eggs. Gradually pour half of this mixture into the dry ingredients and mix on a low speed until smooth and thick. Turn up the speed to medium and mix until there are no lumps, scraping down the sides as needed. Pour in the remaining liquid and mix again until fully combined.

Step 3 – Bake the cupcakes.
Spoon the batter into the paper cases, filling each about two-thirds full (a 50ml ice-cream scoop helps keep them even). Bake for 20–25 minutes, or until the sponge bounces back when lightly pressed. Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Step 4 – Make the cinder toffee.
Line a baking tray with parchment, covering the base and sides. In a large, high-sided saucepan, combine the golden syrup, caster sugar and water. Bring to the boil, without stirring, until it reaches 150°C (302°F) - the hard crack stage. You can gently swirl the pan if needed, but avoid stirring to prevent crystallisation.

Once the syrup reaches temperature, quickly whisk in the bicarbonate of soda. The mixture will froth up dramatically - wearing oven gloves, pour it immediately into the lined tray and leave it to cool completely before breaking into rustic chunks.

Step 5 – Make the frosting.
Using your mixer, beat together the icing sugar, cocoa powder and butter on a low speed until combined and smooth. Gradually add the milk while mixing, then increase the speed and beat until light and fluffy. Stir most of the crushed cinder toffee pieces into the frosting by hand, reserving a few for decoration.

Step 6 – Assemble the cupcakes.
Once your cupcakes are completely cool, spread or pipe a generous swirl of frosting on each one. Finish with a sprinkle of the remaining cinder toffee shards for that signature crackle and golden sparkle.

The result?

Soft chocolate sponge, creamy frosting and the nostalgic crunch of cinder toffee in every bite - these cupcakes are a perfect match for crisp autumn days and cosy evenings by the fire.

If you’d rather skip the whisking and get straight to the sweet stuff, shop our cupcakes online and let us do the baking for you.