Millionaire Shortbread cupcakes

by Barry Lewis


50 g (2 sachets) Dr Oetker fine dark cocoa powder

1 tsp Dr Oetker baking powder

5 tbsp boiling water

175g room temperature butter

3 eggs

165g caster sugar

115g self raising flour


For the filling;

1 sachet of Dr Oetker easy fill cake centres- salted caramel flavour


For the butter cream icing;

1 tsp Dr Oetker Vanilla extract

200g icing sugar plus extra if needed

100g room temperature butter

2 tbsp milk


To decorate;

5 bashed chocolate digestive biscuits

12 mini millionaire shortbread

This is a video recipe we worked on in partnerships with webake a new baking social media website, head on over and take a look, we have posted several other recipes and hints/tips there.

To make these cupcakes first up pre-heat your oven to 160C/ 325F/ /gas mark 3, then fill a 12-hole cupcake tray with cases. Cream together your butter and sugar until light and fluffy using and electric whisk. Add in your eggs, one at a time, beating each one in until well combined. Sift in the flour and baking powder then gently fold this into the batter using a spatula. In a separate bowl, mix the cocoa powder with the boiling water until a thick paste is formed. Add this to the cake batter and fold in. Divide the cake batter between the cupcake cases filling about 2/3’s of the way up. Bake these on the middle shelf of your oven for 12-15 minutes. Once done allow to fully cool down before add your toppings.

To make the buttercream, beat the butter in a bowl until nice and soft. Gradually add in your icing sugar, 3 to 4 tablespoons at a time, beating together until well combined. Once all your icing sugar is mixed in add in the vanilla extract followed by the milk and mix well. If you feel your buttercream isn’t firm enough add a few more tablespoons and mix well. Transfer the buttercream into a piping bag with a circular nozzle attachment insert into the bottom.

Once the cakes have fully cooled down you can begin to decorate them, starting with the filling. To use the easy fill cupcake centres to couldn’t be simpler. Just gently push the nozzle into the centre a cupcake and gently squeeze until the filling reaches the top of the cupcake. Repeat this with the rest of the cupcakes. Sprinkle the bashed-up biscuits over the top of the cakes.

Pipe the icing onto the top of the cupcakes, staring in the middle and work your way outwards. Then insert a mini millionaire’s shortbread into the top, adding a few biscuit crumbs over the top for a finishing touch. Delicious!