Sticky toffee cupcakes with chocolate topping

INGREDIENTS

• 30 g sultanas
• 30 g dried apricots
• 30 g dates
• 1 teaspoon baking powder
• 140 g self-raising flour
• 30 g muscovado sugar
• 1 tablespoon golden syrup
• 1 large free-range egg
• 30 g butter, melted
• 140 ml water, hot
• 40 g butter
• 40 g caster sugar
• 40 g good-quality dark chocolate (70% cocoa solids)
• 70 ml double cream