Millionaire's Shortbread Cupcakes

Vanilla sponge, caramel filling, milk chocolate buttercream, more caramel and a shortbread biscuit

Course Dessert

Cuisine British

Keyword Cupcake

Prep Time 35

Cook Time 25

Total Time 1

Servings

Calories 614kcal

Author thebakingexplorer

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, ideally using an electric mixer
Add the eggs and vanilla 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. Remove from the tin and 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, milk and icing sugar, then add the melted chocolate, and mix until smooth. You can add more milk if required. For best results, use an electric mixer
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

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
For the filling, my favourite caramel sauce to use is my Homemade Caramel Sauce. But you can also use a shop bought sauce.
A cupcake corer makes the process of filling the cupcakes with the caramel sauce much easier. They're very cheap and easy to get hold of online too. If you can get hold of a cupcake corer, you can use a small knife, an apple corer or the larger round end of a piping nozzle to make the hole.
I used milk chocolate for the buttercream, you can also use dark chocolate it you prefer.
If you prefer, you could decorate the cupcakes with a small piece of millionaire's shortbread
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.