Millionaire’s cupcakes Recipe



    For the cupcakes

    • 115 grams of self raising flour
    • 115 grams unsalted butter (room temperature)
    • 115 grams of white caster sugar
    • 2 Eggs
    • Natural vanilla flavoring
    • ½ tsp baking powder

    For the caramel

    • 1 can of Condensed milk (397 grams)
    • 100 grams of unsalted butter
    • 100 grams Light brown caster sugar

    For the chocolate buttercream

    • 100 gram Callebaut milk chocolate (21072)
    • 150 grams of unsalted butter
    • 300 grams of sugar baking powder (18140)
    • 2 tbsp Milk

    For the decoration

    • 75 gram Callebaut dark chocolate (21071)


    For the cupcakes

    • Mixing bowl
    • Flour sieve
    • Silicone spatula
    • Whisk
    • Baking cups – Foil Gold
    • Muffin tin
    • Stand mixer with balloon whisk
    • Cake tester
    • Schedule

    For the caramel

    • Saucepan
    • Silicone spatula
    • Tablespoon

    For the buttercream

    • Chocolate melter
    • Stand mixer with K-beater
    • Silicone spatula

    For the decoration

    • Chocolate melter
    • 2 piping bags
    • Nozzle – large open star
    • Scissors


    • Make cupcakes

      1. Make sure that all the ingredients for the cupcakes are at room temperature, this will mix them together better. 
      2. Fill each compartment of the muffin tin with a golden baking cup, preheat the oven to 160 ° C and sieve the flour and baking powder together in the mixing bowl 
      3. Melt the butter in the microwave and whisk the melted butter, eggs, caster sugar and flavoring with a whisk until smooth. 
      4. Pour the butter mixture into the stand mixer and beat the butter lightly and fluffy in 4 minutes. 
      5. Mix the sieved flour mixtures with the light butter in two turns at the lowest speed.Between the two turns, scrape with the silicone spatula along the bottom and walls of the mixing bowl so that all ingredients mix well.Do not overmix. Stop mixing as soon as the last flour is gone! 
      6. Spread the batter evenly over the golden baking cups and bake the cupcakes until golden brown, about 20 minutes.  
      7. Let the cupcakes cool completely on the grid.Using a cupcake drill press a nice cavity from each completely cooled cupcake. 
    • Make caramel

      1. To make delicious homemade caramel filling you only need three different ingredients Light brown caster sugar, butter and condensed milk. 
      2. Bring all ingredients to the boil while stirring at an average temperature.Once the mass is boiling, turn the heat source to low and let it thicken for 3 minutes while stirring.Keep stirring to prevent burning! 
      3. Spoon the thickened caramel into the cupcake cavities, now let the caramel cool completely. 
    • Make chocolate buttercream

      1. This delicious luxurious chocolate buttercream is not made with cocoa powder but with real Belgian melting chocolate! 
      2. Sieve the confectioner’s powder twice so that no lumps remain and the icing sugar is wonderfully light. 
      3. Mix 50 grams of butter with the confectioner’s powder.Melt the chocolate while stirring in the chocolate melter, as soon as the chocolate is completely melted you can let it cool a little at setting 1  
      4. Add the melted chocolate and mix all ingredients well.Mix the mass at a medium speed to a soft and creamy cream.Fill the piping bag with the nozzle with the buttercream 
    • Decorating cupcakes

      1. Melt the dark chocolate in the chocolate melter, let the chocolate cool slightly before pouring it into the second piping bag.  
      2. Place the piping bag in a tall glass and pour the slightly cooled chocolate into it.  
      3. Pipe a beautiful classic butter cream swirl on each cupcake.Cut a very small tip off the piping bag and baste each buttercream swirl with a few chocolate stripes.

    • Category: Cupcakes