Go Back
biteofthebakes

Millionaires Cupcakes

Delicious Millionaires Cupcakes with a shortbread base, soft vanilla sponge, gooey caramel filling & chocolate buttercream topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Cooling & Decorating Time 1 hour
Total Time 1 hour 38 minutes
Servings: 12
Course: Dessert
Ingredients Method

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

Method
 

Shortbread Layer-
  1. Crush your shortbread biscuits finely. I used a rolling pin and a zip lock bag but you could use a food processor.
  2. Melt your butter in a microwaveable bowl. Once melted add in your shortbread and mix until the biscuits are fully combined in the butter.
  3. Press about 1 tablespoon of mixture into the bottom of each cupcake case and set aside.
Vanilla Cupcakes-
  1. Preheat your oven to Gas mark 5/190c/170c Fan).
  2. 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.
  3. Sift in the self-raising flour and fold gently into the mixture. Add milk if needed for a smooth batter.
  4. Spoon the batter on top of the shortbread bases, filling cases about 2/3 full.
  5. Bake for 18–20 minutes, or until golden and springy to the touch. Cool completely.
  6. 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-
  1. 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-
  1. Pipe the chocolate buttercream onto each cupcake in a swirl. Drizzle with extra caramel sauce and sprinkle with crushed shortbread. Serve and enjoy!