I must have doubled this recipe because I made them for my daughter’s 17th birthday.
They were truly excellent (and I’ve not really got a hand for baking!)

I found the cupcake recipe on http://allrecipes.co.uk website and the buttercream filling on the http://www.goodtoknow.co.uk website.

(Serves 12)

125g butter (mantequilla)
125g caster sugar (azúcar fino)
100g self raising flour (harina de repostería)
25g cocoa powder (cacao puro en polvo)
1 tsp vanilla extract (esencia de vainilla)
1 tsp baking powder (maizena)
2 tbsps milk (leche)
2 eggs (huevos)
6 chopped Oreos (using other brands doesn’t work – – I’ve tried it!!) – – [Oreos troceados]


Preheat the oven to 200ºC.

Put all of the ingredients except for the milk and Oreos in a food processor and process until smooth.

Add the milk and process until it is runny. Stir in the Oreos. Spoon into 12 bun cases.

Bake for 15 mins (might be a bit more in a non-fan oven) or until golden brown and a cocktail stick comes out clean.

Allow to cool then decorate.

I filled mine with this buttercream (remember the quantity is for double the cupcake recipe):

250g butter, softened (mantequilla)
500g icing sugar, sifted (azúcar glas, tamizado)
200g dark chocolate plus extra (Spain, “Valor” – UK, “Bourneville”)
2 tsps vanilla extract (esencia de vainilla)
2 tbsps milk (leche)

Melt the chocolate over a bain marie (I do mine in the microwave).
Cream the butter until smooth, gradually add the icing sugar and continue to cream until light and fluffy.
Add the chocolate and beat until combined. Finally add the vanilla and the milk (careful: cold milk will make the whole lot separate!!), creaming until combined and the mixture is soft, add a little extra milk if you feel it is not of spreadable consistency.

Cut out a hole the shape of a small spinning top in the top of the cupcake and fill using a teaspoon.

Warning: no good for “operation bikini”!


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