Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a bowl, combine the chopped dates with boiling water and baking soda. Let it sit for about 10 minutes until softened, then mash slightly with a fork.

In a mixing bowl, beat the softened butter and brown sugar together until it becomes light and fluffy, about 2-3 minutes.

Mix in the eggs one at a time, beating well after each addition. Add the vanilla extract and combine.

In another bowl, whisk together the flour, baking powder, and salt. Gradually fold into the butter mixture.

Gently add the mashed date mixture to the cupcake batter until fully incorporated.

Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

In a small saucepan, combine brown sugar, heavy cream, and butter over medium heat. Stir continuously until the sugar dissolves and the mixture thickens slightly, around 5 minutes. Remove from heat and add in the vanilla extract.

Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack. Drizzle the warm sticky toffee sauce over the cooled cupcakes before serving.