Name: Parkin Cupcakes with Toffee Buttercream
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Ingredients: 100 g Butter or baking spread (softened, unsalted); 100 g Light soft brown sugar; 100 g Black treacle (also known as molasses); 100 g Golden syrup; 150 g Porridge oats (NOT instant porridge); 150 g Plain flour; 2 tsp Baking Powder; 3 tsp Ground ginger; 1 tsp Mixed spice; 1/4 tsp Nutmeg; A pinch of Salt; 2 Eggs (large); 2 tbsp Milk; 200 g Dark chocolate; 50 g Popping candy; 200 g Butter (softened, unsalted); 400 g Icing sugar; 2 tsp Caramel extract; 1 tbsp Milk (add if needed, if the buttercream is too stiff)

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I absolutely love how fireworks light up the sky and enchant you, and I love bonfire night and all of the treats that come along with it. Parkin is a sticky moist cake flavoured with ginger and black treacle that originated in the North of England. I decided to jazz up my parkin this year and turn it into these Parkin Cupcakes with sweet toffee buttercream, and to represent the fireworks I've garnished them with popping candy chocolate. The best thing is they are so simple to make and they will delight people of all ages!

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. The butter/baking spread for the cupcake sponge can be cold as you're going to melt it anyway, it will just take a bit longer to melt.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
If you can, do use light brown soft sugar for the cupcakes as it makes them extra fudgey. You can use caster sugar if you can't get hold of it.
Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento, and ground ginger. If you can't get hold of it where you're based, you can use a Pumpkin Spice mix instead or add more of the other spices.
If you can't get hold of caramel extract, add 100g caramel sauce to the buttercream instead, you will also need 1-2 tbsp milk to loosen it.
I used dark chocolate for the shards, but you can use milk or white if you prefer, or a combination.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Parkin Cupcakes

Make the chocolate shards first by melting the dark chocolate and smoothing it out onto some baking paper. Then sprinkle popping candy all over it. Leave it to set, then cut it into triangles.

In a mixing bowl stir together plain flour, oats, ground ginger, mixed spice, nutmeg, baking powder and salt. In a pan on a low heat, melt the butter, golden syrup, black treacle and light brown soft sugar together.

Stir the melted butter and treacle mixture into the flour mixture. Then add the eggs and milk, and whisk them in.

Divide the mixture between the cupcake cases and bake for 25 minutes. To make the buttercream, mix the softened butter for a few minutes on it's own. This is best done in a stand mixer with the paddle attachment, or you can use an electric hand mixer. Then add the icing sugar, milk and caramel extract. Mix until fully combined and you have a smooth buttercream. Spread or pipe it onto the cooled cupcakes. Decorate with the chocolate shards.

For the full recipe with measurements, head to the recipe card at the end of this post.

How long do the cupcakes last and can they be frozen?

The cupcakes will last for 3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream. Do not freeze the chocolate shards.

Can these cupcakes be made gluten free?

Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

Can these cupcakes be made dairy free?

For a dairy free version, use a dairy free baking spread/butter and dairy free milk for the cupcakes and the buttercream. For the buttercream I recommend using a block butter alternative, such as Flora Plant or the Stork Baking Block, for best results. You will also need to use dairy free chocolate for the shards. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

More tips for making the Parkin Cupcakes:

If you don't want to decorate with the chocolate shards, you could top the cupcakes with fudge pieces, caramel sauce or golden sprinkles.
I got the popping candy from Amazon, check the recommend ingredients section below for a link.
You can spread the buttercream onto the cupcakes with a spoon if you don’t want to pipe it.
I used caramel extract from Tesco for the buttercream, if you can't get hold of it, you can mix in 100g caramel sauce instead.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients

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