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Millionaire's Shortbread Cupcakes
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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 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12
Author thebakingexplorer

Ingredients

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

For decoration

  • 25 g Caramel sauce good quality shop bought, or homemade
  • 12 Shortbread biscuits
  • Gold sprinkles optional
  • Gold edible glitter optional

Instructions

  • 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

Notes

If you need a caramel sauce recipe, try my Homemade Caramel Sauce.