Chocolate Milo Cupcakes

May 6, 2010

Milo Cupcake

Oh, hello mountain of chocolate frosting. I will conquer you…

There’s something about studying which makes you head to the fridge at regular intervals. You know, the magic fridge where new items magically appear every 15 minutes.

“Huh? Nothing delicious has appeared?” *sigh*

Resigned, I settled on a cup of hot Milo (a chocolate/malt drink) and buried my nose in a textbook. Then it hit me. ZOMG! I can tip Milo into a cupcake, fulfilling all my chocolate, comfort food and procrastination needs.

These are a chocolately sensation, with a light malt-flavoured cupcake balanced with a super-rich chocolate frosting. Perfect for a late night study session.

CHOCOLATE MILO CUPCAKES

Adapted from Vanilla Cupcake recipe, The Hummingbird Bakery Cookbook

YOU WILL NEED

Cupcakes

115g Plain Flour
140g Caster Sugar
1.5 teaspoons Baking Powder
Pinch salt
40g Unsalted Butter, room temperature
120 ml Whole Milk
3 tablespoons Milo
2 teaspoons Cocoa Powder
1 Egg

Milo Frosting

300g Icing Sugar
100g Unsalted Butter, at room temperature
40g Cocoa Powder, sifted
40 ml Whole Milk
2 teaspoons Milo

DIRECTIONS

  1. Preheat the oven to 170 degrees celsius. Line a 12-hole muffin tray with patty cases.
  2. Put the flour, sugar, baking powder, salt and butter in a medium bowl and beat with an electric mixer until everything is combined.
  3. In a jug, stir the Milo into the milk until the milk turns chocolate coloured. Add 60ml of the milk mixture to the batter and whisk until just incorporated.
  4. Lightly beat the egg, the pour the egg and remaining milk into the batter and beat until mixture is smooth. Do not overmix.
  5. Spoon the mix into the paper cases until two-thirds full. Bake in preheated oven for 20 minutes, or until the cakes bounce back when touched and a skewer comes out clean.
  6. Leave cupcakes to cool completely on a wire rack.

Frosting

  1. Stir Milo into the milk until mixture turns chocolate coloured.
  2. Beat the icing sugar, butter and cocoa powder with an electric mixer until well mixed.
  3. Slowly add in the milk mixture. Once all the milk has been added, turn the mixer to high speed and continue beating until the frosting is light and fluffy (around five minutes).
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Tagged as: Caster sugar, Cocoa powder, Icing sugar, Milk, Milo

  • And you know, baking and subsequently eating piles of cupcakes while procrastinating is totally offset by the housecleaning that seems to get done when procrastinating too.

    Milo is awesome, I can only imagine milo cupcakes are similarly so.

  • And you know, baking and subsequently eating piles of cupcakes while procrastinating is totally offset by the housecleaning that seems to get done when procrastinating too.

    Milo is awesome, I can only imagine milo cupcakes are similarly so.

  • Brilliant! Wouldn’t it be nice to have a warm milo cupcake before bed. Possibly not as sleep inducing as a cup of warm milo, but much yummier.

  • Brilliant! Wouldn’t it be nice to have a warm milo cupcake before bed. Possibly not as sleep inducing as a cup of warm milo, but much yummier.

  • ahhh brilliant idea!! I shall be giving it a go myself =)

  • ahhh brilliant idea!! I shall be giving it a go myself =)

  • I am a Milo freak. Cold milk with spoonfulls of milo on top. I am making these on the weekend. Yummmm.

  • I am a Milo freak. Cold milk with spoonfulls of milo on top. I am making these on the weekend. Yummmm.

  • Oh, so much Milo goodness! And there is no such thing as procrastination while studying – it’s called ‘taking a break’. Experts say that regular breaks help you retain the information which you are studying *nods head* =D

  • Oh, so much Milo goodness! And there is no such thing as procrastination while studying – it’s called ‘taking a break’. Experts say that regular breaks help you retain the information which you are studying *nods head* =D

  • oh how simply gorgeous are these i have some milo at home that are just waiting to be used up now!! :O)

  • oh how simply gorgeous are these i have some milo at home that are just waiting to be used up now!! :O)

  • i made these for my brother’s birthday yesterday… and yes, they were delicious! however the quantites for the icing seem to be all wrong… 40ml of milk to 300g of icing sugar just didn’t work. more milk needed.

  • i made these for my brother’s birthday yesterday… and yes, they were delicious! however the quantites for the icing seem to be all wrong… 40ml of milk to 300g of icing sugar just didn’t work. more milk needed.

  • You’re right, it’s not a lot of milk. I make my icing in a food processor and when you first add the milk, the mixture is still very firm, almost like it seizes up. But once I let it whip for a good 5 minutes, it softens right up. Of course, you can add as little or as much milk as you desire to get the consistency you like. I love a dense fudgey frosting, but there’s no golden rule for ingredient quantities :)

  • You’re right, it’s not a lot of milk. I make my icing in a food processor and when you first add the milk, the mixture is still very firm, almost like it seizes up. But once I let it whip for a good 5 minutes, it softens right up. Of course, you can add as little or as much milk as you desire to get the consistency you like. I love a dense fudgey frosting, but there’s no golden rule for ingredient quantities :)

  • Hi Shakirah,
    Milo is super awesome indeed. It’s fine to use skim milk in these without there being a massive difference to the taste. Whole milk always gives superior results for flavour and texture, but it will still work out fine with skim milk too.
    Happy Baking!

    Emma

  • ZOMG! Thank you Cake Mistress! I had such a crappy day yesterday and today was my last day of leave before I’m back at work, so I decided to make some cupcakes for my return. Came across your website in my search for a twist on ye olde chocolate cupcakes and got so excited. WHY have I never thought of this before?! I had a lovely time baking them and an even lovelier time eating the reject cupcake (a.k.a. the one that I ‘accidentally’ put my finger in the icing so I’d have to eat it)
    Just wanted to say thank you for cheering me up with this awesome recipe. Also, I sprinkled a little milo on top of the icing just for a little decoration!

  • I just finished making a batch of these and they taste absolutely wonderful! A tad too sweet for me so next time I will probably add less sugar but they’re so moist and flavoursome! Also had no problems with the icing – whipped it for 5 mins and it was soft and chocolatey, perfect for piping. Great recipe Cake Mistress!!!

  • These are my family’s favorite muffins. We add a little extra Milo because the 8yo is crazy for it and make them in mini muffin trays. Perfect for those “Mama, I need to take 24 muffins to school tomorrow” days.

  • what i do is use your easy chocolate cake recipe ( a family favourite)  but add milo with the milk and make them into cupcakes with milo icing it is delicious !

  • Hi, I’m not sure if this has been asked before but are these in Australian cups or US cups?

  • Fantasic Little Cupcakes! My only negative is the reciepe on makes 6, will definatly double the next time I make these.

  • Soooooooo tasty!!! I made these today and they were a hit! They are so light and fluffy with a malty edge. I used around 270g of icing sugar and around 70ml of milk for the icing. It tasted fabulous! I also sprinkled some Milo over the top of the iced cupcakes…OMG…drool… :)

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