Millionaires Cupcakes (Egg-Free & Dairy-Free)
Millionaires Cupcakes (Egg-Free & Dairy-Free)
Ingredients
For the Shortbread Base
- 1/2 cup vegan butter, softened
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
For the Chocolate Sponge
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dairy-free milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
For the Caramel Filling
- 1 can dairy-free condensed milk, (14 ounce)
- 2 tablespoons vegan butter
- 1/4 cup brown sugar, packed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Ganache Frosting
- 1 1/2 cups dairy-free chocolate chips
- 1 can full-fat coconut milk, (13.5 ounce), chilled overnight
- 1/4 cup powdered sugar
- as needed sea salt flakes, for garnish
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 10 min•🌡️ 350
- 2
For the Shortbread Base: In a medium bowl, cream together the softened vegan butter and granulated sugar until light and fluffy. Gradually add the all-purpose flour and salt, mixing until a crumbly dough forms.
⏱️ 10 min
- 3
Press about 1 1/2 tablespoons of the shortbread dough evenly into the bottom of each prepared cupcake liner. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly in the muffin tin.
⏱️ 15 min•🌡️ 350
- 4
For the Chocolate Sponge: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.
⏱️ 5 min
- 5
In a separate medium bowl, whisk together the dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
⏱️ 3 min
- 6
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
⏱️ 2 min
- 7
Spoon the chocolate sponge batter evenly over the shortbread bases in the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the muffin tin on a wire rack.
⏱️ 25 min•🌡️ 350
- 8
For the Caramel Filling: In a small saucepan over medium-low heat, combine the dairy-free condensed milk, vegan butter, brown sugar, and salt. Stir constantly until the butter is melted and the sugar is dissolved. Bring to a gentle simmer and cook, stirring frequently, for 8-10 minutes, or until the mixture thickens and turns a golden caramel color. Remove from heat and stir in the vanilla extract. Let cool completely.
⏱️ 20 min
- 9
For the Chocolate Ganache Frosting: Scoop out the thick cream from the top of the chilled can of full-fat coconut milk (discarding or saving the liquid for another use). In a microwave-safe bowl, combine the dairy-free chocolate chips and the coconut cream. Microwave in 30-second intervals, stirring after each, until melted and smooth. Stir in the powdered sugar until fully incorporated. Cover and refrigerate for at least 1 hour, or until firm enough to pipe or spread.
⏱️ 65 min
- 10
Once the cupcakes are completely cool, use a small knife or a cupcake corer to carefully cut out a hole from the center of each chocolate sponge, leaving the shortbread base intact. Set aside the removed cake pieces.
⏱️ 10 min
- 11
Spoon or pipe the cooled caramel filling into each cored-out cupcake, filling it almost to the top.
⏱️ 5 min
- 12
Place the reserved cake pieces back on top of the caramel filling, gently pressing them down to seal the caramel.
⏱️ 3 min
- 13
Remove the chilled ganache frosting from the refrigerator. If it's too firm, let it sit at room temperature for a few minutes or whip it briefly with an electric mixer until spreadable. Spread or pipe a generous amount of ganache frosting on top of each cupcake.
⏱️ 10 min
- 14
Garnish with a sprinkle of sea salt flakes. Serve immediately or store in an airtight container at room temperature for up to 3 days.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Millionaires Cupcakes (Egg-Free & Dairy-Free)
For the Shortbread Base
- 1/2 cup vegan butter, softened
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
For the Chocolate Sponge
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dairy-free milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
For the Caramel Filling
- 1 can dairy-free condensed milk, (14 ounce)
- 2 tablespoons vegan butter
- 1/4 cup brown sugar, packed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Ganache Frosting
- 1 1/2 cups dairy-free chocolate chips
- 1 can full-fat coconut milk, (13.5 ounce), chilled overnight
- 1/4 cup powdered sugar
- as needed sea salt flakes, for garnish
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 10 min•🌡️ 350 - 2
For the Shortbread Base: In a medium bowl, cream together the softened vegan butter and granulated sugar until light and fluffy. Gradually add the all-purpose flour and salt, mixing until a crumbly dough forms.
⏱️ 10 min - 3
Press about 1 1/2 tablespoons of the shortbread dough evenly into the bottom of each prepared cupcake liner. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly in the muffin tin.
⏱️ 15 min•🌡️ 350 - 4
For the Chocolate Sponge: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.
⏱️ 5 min - 5
In a separate medium bowl, whisk together the dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
⏱️ 3 min - 6
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
⏱️ 2 min - 7
Spoon the chocolate sponge batter evenly over the shortbread bases in the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the muffin tin on a wire rack.
⏱️ 25 min•🌡️ 350 - 8
For the Caramel Filling: In a small saucepan over medium-low heat, combine the dairy-free condensed milk, vegan butter, brown sugar, and salt. Stir constantly until the butter is melted and the sugar is dissolved. Bring to a gentle simmer and cook, stirring frequently, for 8-10 minutes, or until the mixture thickens and turns a golden caramel color. Remove from heat and stir in the vanilla extract. Let cool completely.
⏱️ 20 min - 9
For the Chocolate Ganache Frosting: Scoop out the thick cream from the top of the chilled can of full-fat coconut milk (discarding or saving the liquid for another use). In a microwave-safe bowl, combine the dairy-free chocolate chips and the coconut cream. Microwave in 30-second intervals, stirring after each, until melted and smooth. Stir in the powdered sugar until fully incorporated. Cover and refrigerate for at least 1 hour, or until firm enough to pipe or spread.
⏱️ 65 min - 10
Once the cupcakes are completely cool, use a small knife or a cupcake corer to carefully cut out a hole from the center of each chocolate sponge, leaving the shortbread base intact. Set aside the removed cake pieces.
⏱️ 10 min - 11
Spoon or pipe the cooled caramel filling into each cored-out cupcake, filling it almost to the top.
⏱️ 5 min - 12
Place the reserved cake pieces back on top of the caramel filling, gently pressing them down to seal the caramel.
⏱️ 3 min - 13
Remove the chilled ganache frosting from the refrigerator. If it's too firm, let it sit at room temperature for a few minutes or whip it briefly with an electric mixer until spreadable. Spread or pipe a generous amount of ganache frosting on top of each cupcake.
⏱️ 10 min - 14
Garnish with a sprinkle of sea salt flakes. Serve immediately or store in an airtight container at room temperature for up to 3 days.
⏱️ 2 min