Who doesn’t love a millionaire’s shortbread – the combination of chocolate, caramel and shortbread is such a winner! I’m a huge fan of them and I can never resist a slice, or two! I’ve created these Millionaire’s Shortbread Cupcakes with all the same tasty flavours and textures, plus there’s cake too! I’ve filled a fluffy vanilla sponge with caramel sauce, swirled some milk chocolate buttercream on top, drizzled on more carmel and added a buttery shortbread biscuit. I love doing filled cupcakes, and I probably most often fill them with caramel because it’s so good! I also really went for it with the millionaire theme by using gold cupcakes and gold coin style sprinkles, of course this isn’t necessary but it really adds to the effect and makes them more recognisable.
Step by step…
To make the sponge I started by creaming together the butter and sugar, then I whisked in the eggs and vanilla extract.
Then I added the self raising flour and whisked until smooth. I divided the mixture between the cupcake cases, and baked them for 25 minutes until golden.
Once the cupcakes were fully cooled I used a cupcake corer to make a hole in the centre.
I filled each hole with caramel sauce.
To make the buttercream I mixed together butter, icing sugar and cocoa powder. Then I mixed in melted chocolate, then some milk.
Tips for making the Millionaire’s Shortbread Cupcakes:
- If you are making the hole in the cupcake with a knife, don’t cut all the way to the bottom, go about two thirds down. If you can get hold of a cupcake corer, it makes the process much easier and quicker and they’re very cheap.
- You can make your own caramel sauce if you like. I prefer to use a shop bought one as there are so many good quality and delicious ones available now. I often use Tesco’s Finest, and I’ve also used Carnation Caramel and Bon Maman in the past too.
- I used milk chocolate for the buttercream, you can also use dark chocolate it you prefer!
- Don’t add the shortbread biscuits until close to serving, as the moisture can make them go soft over time.
- If you prefer, you could decorate the cupcakes with a small piece of millionaire’s shortbread!
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Cupcake corer||Mixing bowls||Cooling rack|
|Kitchen scales||Edible glitter spray||Salted Caramel Sauce|
|Gold foil cupcake cases||Wilton 2D Piping nozzle|
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Millionaire's Shortbread Cupcakes
Vanilla sponge, caramel filling, milk chocolate buttercream, more caramel and a shortbread biscuit
For the sponge
- 175 g Caster sugar
- 175 g Butter or baking spread
- 3 Eggs large
- 1 tsp Vanilla extract
- 175 g Self raising flour
- 185 g Caramel sauce good quality shop bought, or homemade
For the buttercream
- 200 g Butter or baking spread
- 400 g Icing sugar
- 100 g Milk chocolate, melted or dark chocolate if you prefer
- 2 tbsp Cocoa powder
- 1 tbsp Milk
- 25 g Caramel sauce good quality shop bought, or homemade
- 12 Shortbread biscuits
- Gold sprinkles optional
- Gold edible glitter optional
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
To make the sponge, mix together the butter and sugar, using an electric mixer or by hand with a silicone or wooden spoon, until smooth
Add the eggs and vanila extract and whisk well
Then gently whisk in the self raising flour
Divide the mixture between the 12 cupcake cases
Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
Fill the holes with the caramel sauce. You can do this using a spoon or put the sauce into a small piping bag, snip the end off and pipe it in
Make the buttercream by mixing together the butter, cocoa powder and icing sugar, then add the melted chocolate, and mix until smooth. Finally add the milk. You can do this by hand or with an electric whisk
Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle. Or spread on with a spoon
Drizzle over the caramel, you can do this using a spoon or put the sauce into a small piping bag, snip the end off and pipe a drizzle over
Press a shortbread biscuit on top of each cupcake and add some sprinkles. Please note, the biscuits will go soft the longer they are in the buttercream because of the moisture, so add them as close to serving as possible
Store in an airtight container in a cool place, eat leftovers within 3 days
If you like this, check out more of my Cupcake recipes!
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