Vanilla Sponges filled with a Caramel Sauce – topped with a Chocolate Buttercream, and a touch of Shortbread = Millionaires Cupcakes!
After posting my recipe for Millionaires Shortbread recently I decided that this still wasn’t enough – I seriously adore Caramel Shortbread, like to the extent that I buy it when I’m at work for my break… dedicated. But anyway, the combination of shortbread, chocolate & caramel is heaven for me. This created the mindset of ‘must have it again’ but decided to try something a little different… cupcakes!
The moist Vanilla & Caramelly sponge has a hidden caramel centre topped with a light & fluffy chocolate buttercream. HELLO YUMMY! I did think that maybe I should stop here, but I couldn’t go on without any shortbread. Crumbles of Shortbread and a whole piece top the cupcakes off. Perfection.
Sometimes I find that cupcakes have too much buttercream, so when I pipe my buttercream I do some with more buttercream than others so others have the choice of what they want! The shortbread in this cupcake does also help this though as I like to eat it with some of the buttercream! Unhealthy? Yes. Delicious? Yes.
I love to use Light Brown Sugar in some of my cupcake recipes as it makes it so moist and it changes the flavour compared to using caster sugar. It is SO tasty! You can also use a Salted Caramel centre like the Dr Oetker Cake centres as they have the perfect amount in compared to an entire tin/jar of caramel that you can also buy.
I bought these utterly gorgeous little Iced Jems Baking Cups as I am obsessed with them. They are amazing as you can put the cups onto a flat tray rather than in a muffin case, so if you do have a little mixture left over you can still fit them onto the same shelf in the oven! When you go to eat the cupcake, the case itself pulls out and ends up being almost its own little plate! I can’t get over them. They’re amazing and so cute. Buy them HERE!
This recipe makes 12 cupcakes!
– 150g Stork/Unsalted Butter
– 150g Light Brown Sugar
– 3 Medium Eggs
– 150g Self-Raising Flour
– 1tsp Vanilla Bean Extract
– Caramel/Dr Oetker Caramel Centres
– 150g Unsalted Butter, room temperature
– 300g Icing Sugar
– 30g cocoa powder
– 1-2tbsp Boiling Water
1) Preheat the oven to 180C/160 Fan and line a 12-hole Muffin Tray with cases, or put some Iced Jems Baking Cups on a flat tray!
2) Beat together the Stork & Sugar till creamy and smooth. Add in the Flour, Eggs & Vanilla and mix on a medium speed (I use my KitchenAid, any electric mixer will do!) until mixed through together thoroughly – try not to mix more than necessary!
3) Spoon the mixture into the cupcake cases (just over half full) and bake in the oven for 17-20 minutes until slightly golden on top and a skewer poked into one of them comes out clean – remove from the trays and leave to cool on a wire rack.
4) Once cooled, cut out a hole in the middle of the cupcake (like you would a butterfly cupcake!) and spoon in some caramel.
5) To make the Chocolate Buttercream – Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined, then add the cocoa powder and beat for 5 minutes until a silky lovely buttercream texture is produced. If the mixture is a little stiff, add one tablespoon of boiling water at a time till you reach the consistency you want!
6) To decorate the Cupcakes – I used a 1M wilton tip to decorate my cakes but you can do whatever you like! Add in a shortbread cookie, or crumble it over the top!
Tips and Ideas
I used a basic sponge recipe, but you can easily change the sponge to be a chocolate one as well if you’re craving even more chocolate goodness.
These will last in an airtight container for 3-4 days (if they last that long!)
I used pre-made Shortbread as I was being particularly lazy and I had some leftover from Christmas, but you can use my Chocolate Shortbread Hearts as well for example.
You can find my other Cupcake Recipes on my Recipes Page!
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