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!
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 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.
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.
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.
- I used caramel extract from Tesco for the buttercream, if you can't get hold of it, you can mix in 100-150g caramel sauce instead.
Recommended equipment & ingredients*
- Cupcake tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Caramel extract
- Popping candy
- Mixed spice
- Brown cupcake cases
- Wilton 1M Piping nozzle
- Dark chocolate
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Bonfire Night recipes...
Parkin Cupcakes with Toffee Buttercream
For the sponge
- 100 g Butter
- 100 g Soft brown sugar
- 100 g Black treacle also known as molasses
- 100 g Golden syrup
- 150 g Oats
- 150 g Plain flour
- 2 tsp Baking Powder
- 3 tsp Ground ginger
- 1 tsp Mixed spice
- ¼ tsp Nutmeg
- A pinch of Salt
- 2 Eggs large
- 2 tbsp Milk
For the decoration
- 200 g Dark chocolate
- 50 g Popping candy
For the buttercream
- 200 g Butter
- 400 g Icing sugar
- 2 tsp Caramel extract
- 1 tbsp Milk add if needed, if the buttercream is too thick
- Melt the dark chocolate and pour it onto a lined baking tray to create a 2-3mm thick layer of chocolate. Sprinkle popping candy all over it and leave to set at room temperature
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a large cupcake or muffin tray with cupcake cases
- In a pan on a low heat melt together the butter, soft brown sugar, black treacle and golden syrup. Don't let the mixture boil. Black treacle and golden syrup are very sticky and gloopy so put the pan on your scales and measure them directly into it
- In a large bowl mix together the oats, plain flour, baking powder, ground ginger, mixed spice, nutmeg and salt
- Pour the warm treacle mixture into the oat mixture and combine the ingredients
- In a small bowl beat the eggs and milk. Add it to the cupcake batter, mixing in well
- Transfer the batter into a jug and divide it between the cupcake cases
- Bake the cupcakes on for 25 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully
- Make the buttercream by mixing the butter, icing sugar and caramel extract together until smooth. If it is too thick, add the milk and mix in. Pipe it onto the cupcakes using a piping bag and nozzle
- Using a sharp knife, slice the chocolate into shards and stick it into the buttercream
- Store in an airtight container in a cool place, eat leftovers within 3 days