Delicious Millionaires Cupcakes with a shortbread base, soft vanilla sponge, gooey caramel filling & chocolate buttercream topping.
Millionaires Cupcakes
I’ve always been obsessed with Millionaire’s Shortbread, that buttery shortbread base, thick layer of caramel, and smooth chocolate topping is dessert heaven. So of course, I had to turn this classic bake into something even more fun so here are my Millionaire’s Cupcakes!
These indulgent cupcakes are everything you love about Millionaire’s Shortbread but in cupcake form. Each one starts with a buttery shortbread base, topped with soft and fluffy vanilla sponge. The centre is cored and filled with gooey caramel sauce, then the whole cupcake is topped with a swirl of rich, creamy chocolate buttercream. To finish, I add a drizzle of caramel and sprinkle of crushed shortbread for the ultimate caramel and chocolate cupcake.
If you’re looking for a decadent bake that’s perfect for birthdays, bake sales, or you love millionaires shortbread like me then these Millionaire’s Cupcakes are a must-try recipe! They’re rich, indulgent, and truly the best cupcakes ever if you’re a caramel and chocolate lover!
Why You’ll Love These Millionaire’s Cupcakes
- Four Layers of Flavour– Buttery shortbread, soft sponge, gooey caramel, and rich chocolate buttercream.
- Inspired by Millionaires Shortbread– A classic dessert turned into cupcakes.
- Impressive but Simple– Each step is straightforward, yet the finished cupcakes look bakery-worthy.
- Perfect for Any Occasion– Birthdays, bake sales, afternoon tea, or just as a treat with cuppa.
Ingredients You’ll Need
For the Shortbread Base:
- 150g Shortbread
- 35g Unsalted Butter (Melted).
For the Vanilla Sponge:
- 175g Unsalted butter (softened)
- 175g Caster sugar
- 3 Medium eggs
- 175g Self-raising flour
- 1 tsp Vanilla extract
- 3 tbsp Milk
For the Filling & Topping:
- 150g Unsalted butter (softened)
- 300g Icing sugar
- 50g Cocoa powder
- 2-3 Tbsp milk
- Extra shortbread crumbs & caramel for decoration
Step-by-Step Instructions
Make the Shortbread Base
- Crush your shortbread biscuits finely. I used a rolling pin and a zip lock bag but you could use a food processor.
- Melt your butter in a microwaveable bowl. Once melted add in your shortbread and mix until the biscuits are fully combined in the butter.
- Press about 1 tablespoon of mixture into the bottom of each cupcake case and set aside.
Bake the Vanilla Sponge
- In a large bowl, cream together butter and sugar until pale and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Sift in the self-raising flour and fold gently into the mixture. Add milk if needed for a smooth batter.
- Spoon the batter on top of the shortbread bases, filling cases about 2/3 full.
- Bake for 18–20 minutes, or until golden and springy to the touch. Cool completely.
Add the Caramel Filling
- Once cooled, use an apple corer or small knife to cut a hole in the centre of each cupcake.
- Fill with 1 teaspoon of caramel sauce, then replace the cake “lid.”
Make the Chocolate Buttercream
- Beat the softened butter until creamy.
- Gradually add icing sugar and cocoa powder, mixing well.
- Add milk to loosen until light and fluffy.
Decorate the Cupcakes
- Pipe the chocolate buttercream onto each cupcake in a swirl.
- Drizzle with extra caramel sauce and sprinkle with crushed shortbread.
- Serve and enjoy!
Tips & Tricks
- Crush your shortbread finely for the best base and ensure you coat it all in butter to stop the base being too crumbly. Remember the base will be slightly crumbly as it is shortbread!
- Don’t overfill the sponge batter, Fill them 2/3 full gives the best rise. I used up all my batter but if you’re unsure, it is best to Under-fill them then overfill. These are the cupcakes cases I use to get the best sized cupcakes.
- Use room temperature ingredients.
- I use baking spread for my cupcakes but you could use butter. Make sure you use butter for the buttercream.
- Use a thick caramel so it doesn’t seep into the sponge. I used Carnations.
- For an extra indulgent twist, top with a chunk of Millionaire’s Shortbread.
Frequently Asked Questions
Can I make these cupcakes in advance?
Yes! You can bake the sponge a day ahead. Fill and decorate on the day of serving for the freshest taste.
How to store millionaire’s cupcakes
Your Millionaire’s Cupcakes will stay fresh for 2–3 days when stored in an airtight container in a cool, dry place. The shortbread base keeps its crunch, while the sponge remains soft and fluffy.
Can you freeze millionaire’s cupcakes?
Yes! These cupcakes freeze beautifully.
- To freeze the cupcakes: Once cooled, wrap each sponge tightly in cling film (plastic wrap) or place in an airtight container. They can be frozen for up to 2 months.
- To freeze the buttercream: Transfer the chocolate buttercream into a sealed tub and freeze for up to 3 months. When ready to use, let it defrost at room temperature, then re-whip until smooth and creamy.
Pro Tip: For the best results, freeze the cupcakes and buttercream separately, then decorate once defrosted. This way, the caramel filling and buttercream topping stay fresh and delicious.
What caramel works best?
You can use homemade caramel, tinned caramel (like Carnation), or a thick salted caramel sauce.
Can I make these gluten-free?
Yes, substitute plain and self-raising flour with gluten-free alternatives, and check your caramel is gluten-free too.
Recommended Equipment
- Electric hand whisk
- Stand mixer (Use code BITEOFBAKES for 20% off!).
- Carnations Caramel
- Shortbread
- Cupcake Cases
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Millionaires Cupcakes
Ingredients
Shortbread-
- 150g Shortbread (Crushed).
- 35g Unsalted Butter (Melted).
Cupcakes-
- 175g Baking Spread
- 175g Caster Sugar
- 3 Medium Eggs (50g Each).
- 175g Self Raising Flour
- 3 Tbsp Milk (I use semi skimmed but feel free to use whole milk).
- 1 Tsp Vanilla
- 1 Tin of Caramel For the filling and decoration. (You won't use it all for these cupcakes).
Chocolate Buttercream-
- 150g Unsalted Butter
- 300g Icing Sugar
- 50g Cocoa Powder
- 3 Tbsp Milk
Decoration
- Crushed Shortbread
- Caramel
Instructions
Shortbread Layer-
- Crush your shortbread biscuits finely. I used a rolling pin and a zip lock bag but you could use a food processor.
- Melt your butter in a microwaveable bowl. Once melted add in your shortbread and mix until the biscuits are fully combined in the butter.
- Press about 1 tablespoon of mixture into the bottom of each cupcake case and set aside.
Vanilla Cupcakes-
- Preheat your oven to Gas mark 5/190c/170c Fan).
- In a large bowl, cream together butter and sugar until pale and fluffy.Beat in the eggs one at a time, then stir in the vanilla extract.
- Sift in the self-raising flour and fold gently into the mixture. Add milk if needed for a smooth batter.
- Spoon the batter on top of the shortbread bases, filling cases about 2/3 full.
- Bake for 18–20 minutes, or until golden and springy to the touch. Cool completely.
- Once cooled, use an apple corer or small knife to cut a hole in the centre of each cupcake. Fill with 1 teaspoon of caramel sauce, then replace the cake "lid."
Chocolate Buttercream-
- Beat the softened butter until creamy. Gradually add icing sugar, vanilla and cocoa powder and beat until smooth. Add milk to loosen until light and fluffy.
Decorating-
- Pipe the chocolate buttercream onto each cupcake in a swirl. Drizzle with extra caramel sauce and sprinkle with crushed shortbread. Serve and enjoy!