sticky date cupcakes with whiskey ganache

For the cupcake:

1 1/2 cups pitted chopped dates

1 cup boiling water

1 teaspoon of baking soda

1 stick of butter (100g)

1/4 cup of dark brown sugar

2 eggs

1 cup of cake flour

For the frosting:

1 cup chopped dark chocolate

1/2 cup of cream

1 tablespoon whiskey

For the sugared walnuts:

1 cup walnuts pieces

1/4 cup white sugar

1 1/2 teaspoons sea salt flakes

1 tablespoon whiskey


- Preheat oven to 180C/350F.

- Place the dates, water and baking soda in a bowl and set aside for 10 minutes.

- Place date mixture, butter and sugar in a food processor bowl and process until well combined.

- Add eggs and flour and process until just combined.

- Pour mixture into cupcake tin lined with 12 paper cases.

- Bake for 23 minutes or until cooked.

- Place of wire rack to cool completely

- To make the sugared walnuts; place the walnuts, sugar, sea salt and whiskey on a tray lined with non-stick baking paper and toss to combine. Bake for 12 minutes or until golden. Allow to cool.

- To make the ganache, place the chocolate and cream in a saucepan over low heat and cook, stirring, until melted and smooth. Add the whiskey and mix to combine. Allow to cool at room temperate. Spread the cupcakes with the ganache and top with sugared walnuts to serve.