So I’m sure you can tell we have a bit of a millionaire’s shortbread obsession… mainly because we love everything with caramel. But also it’s fun playing around with ingredients and this time we decided to be a little bit inventive and turn the classic tray bake treat into a cupcake!
We took a simple chocolate sponge cupcake, added a shortbread base, filled the centre with some caramel and topped with caramel buttercream! For the cupcake sponge, we have chosen to use a chocolate cupcake recipe from The Scran Lines blog rather than our own, just because we’ve been watching a load of his videos and were curious to see what it is like.
So we started off by taking some shortbread biscuits, and (after shoving a couple in our mouths…) we crushed them up and placed a couple of spoonfuls into each cupcake case, pressing it down slightly to compact the crumbs, then topped with the cake batter.
The cakes turned out pretty good! They had really nice flat tops and were moist, but a little denser than the classic cake sponge. We think we’ll give this recipe method a go a few more times as for some cakes and flavour combinations, it’s just the texture you’re after.
Once the cupcakes were baked, we cored a hole into the centre of the cupcake, just by using a piping nozzle, and filled it with a dollop of dulce de leche (salted, of course) to keep the cupcake extra moist, make it taste amazing and have a delicious gooey centre when you bite into it. We just used a tin of shop bought caramel for these as it’s gooey but not runny so is perfect for filling cakes with.
For the topping we made a caramel buttercream (again, salted, of course) and piped it in a swirl on top of each cupcake with a closed star tip piping nozzle. We then drizzled melted chocolate and butterscotch sauce over the top and finished it with yet more crushed biscuit.
These worked out really well and were a pretty simple way to pimp an everyday chocolate cupcake with minimal effort and they turned out to be a crowdpleaser for each lucky person who got to eat one!
- 50g cocoa powder
- 2 eggs
- 1 tsp vanilla extract
- 175g plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 225g caster sugar
- 175g unsalted butter, softened
- 175ml milk
- 2 tbsp yogurt or sour cream
- 150g caramel
- 1 tsp salt
- 75g butter
- 200g caramel
- 450g icing sugar
- 1 tsp salt
- 100g milk chocolate
- butterscotch sauce
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add in the flour, sugar, cocoa, 1/2 tsp salt and bicarbonate of soda and mix for a couple seconds to incorporate everything.
- Add in the butter and continue mixing until you have a sand like texture with no big lumps of butter.
- In a jug add the eggs, milk, vanilla and yogurt, whisk together until combined, then pour the mixture in a slow, steady stream into the bowl whilst mixing on a slow-medium speed.
- Mix for 1-2 minutes until you have everything is fully incorporated and you have a smooth mixture. With a spoon or ice cream scoop, fill the cupcake cases on top of the biscuit base about 3/4 full.
- Bake at 150 degrees for about 30 mins or until a skewer comes out clean.
- Once the cakes have cooled, core each cupcake, we used a piping nozzle to do this. Then mix your caramel with 1 tsp salt and fill each cupcake core with a spoonful of salted caramel.
- With a stand mixer fitted with the paddle attachment, or an electric whisk, cream the butter until pale and fluffy.
- Add in about a fifth of the icing sugar and mix on a low speed until incorporated, then add the caramel and another fifth of the icing sugar, mixing until incorporated again. Continue adding icing sugar and mixing until everything is combined, then mix on high for about 2-3 mins until the buttercream is light and fluffy.
- Transfer to a piping bag with a closed star tip and pipe a swirl of buttercream onto each cupcake.
- Then drizzle over some melted chocolate and butterscotch sauce and sprinkle over some biscuit crumbs.