Chocolate Walnut Cupcakes With Fig And Toffee Crowns - cooking recipe

Ingredients

1/2 cup butter, softened
1/2 tsp vanilla extract
3/4 cup sugar
2 None large eggs
5 oz dried figs, finely chopped
2 oz walnuts, finely chopped
3/4 cup all-purpose flour, sifted
1/3 cup self-rising flour, sifted
2 oz Mars bar, finely chopped
1/4 cup milk
None None Chocolate Ganache
1/3 cup heavy cream
7 oz milk chocolate
None None Toffee
1/2 cup sugar
None None Garnish
6 None medium figs, quartered

Preparation

Preheat oven to 350\u00b0F. Line a 12-hole muffin pan with paper cases.
Beat butter, vanilla, sugar and eggs in small bowl until fluffy. Stir in figs, nuts, flours, Mars bar and milk. Spoon mixture into pan and smooth surface. Bake for 30 mins. Turn cakes onto a wire rack to cool.
To make chocolate ganache, bring cream to a boil in small saucepan. Place chocolate in the bowl of an electric mixer and pour the hot milk over, stirring until smooth. Cover and refrigerate for 30 mins. Beat with electric mixer until light and fluffy.
To make toffee, combine the sugar and 1/4 cup water in a small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves. Bring to a boil, the reduce heat and simmer, uncovered and without stirring, until mixture is golden brown. Remove from heat and let stand until bubbles subside. Form into shapes by drizzling spoonfuls of mixture over a rolling pin.
Spread cakes with ganache. Decorate with fig quarters and toffee shapes.