Prep Time 30m
Cook Time 18m
Ready Time 90m
Yield 12

  • Nonstick cooking spray
  • 3/4 cup chopped pitted dates
  • 1/2 teaspoon baking soda
  • 1/2 cup boiling water
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup firmly packed dark brown sugar
  • 3/4 cup heavy whipping cream
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • Whipped Cream
Preparation Directions
  • Step 1For Cupcakes: HEAT oven to 350°F. Coat 12 muffin cups with no-stick cooking spray.
  • Step 2Place dates and baking soda in a small bowl and add boiling water. Cool to lukewarm.
  • Step 3Combine flour, baking powder and salt in small bowl. Beat brown sugar and butter in large bowl, with electric mixer on high, until light and fluffy. Beat in egg and vanilla until creamy. Mix in flour and date mixtures until combined. Divide batter evenly into prepared muffin cups.
  • Step 4Bake 17 to 19 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
  • Step 5For Toffee Sauce: COOK brown sugar, whipping cream and butter in medium pan over medium heat until mixture comes to a boil. Reduce heat and simmer stirring 15 minutes or until slightly thickened. Stir in vanilla. Pour warm sauce over inverted cupcakes. Serve with whipped cream.
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