Milo Cupcakes

by | Jan 17, 2018

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Chocolate cupcakes made with iconic Australian chocolate malt powder, Milo, topped with rich chocolate buttercream and Malteser dust.

Recipe Updated 17th January 2018

I first made these Milo Cupcakes in 2010. And I think I ate a fair amount of them because they were sooooo good! If you’re unaware, Milo is an iconic Australian chocolate malt powder. Many Australian kids have fond childhood memories of coming home from school on a boiling hot day, pouring a tall glass of icy-cold milk, and stirring in some Milo. The cool thing is some of the Milo stays on top like a crunchy treat, while the milk turns a delicious chocolate malt flavour below.

With Australia Day coming up for us (26th January) I couldn’t resist turning Milo into a Milo Cupcake recipe with swirl of rich Milo frosting too.

Milo Cupcake recipe


I’ve made some improvements on the original Milo Cupcake recipe first published here in 2010. The biggest is the addition of a better, richer, Milo-ier Chocolate Buttercream recipe to swirl on top. If you loved the original icing I’ve kept a copy of that here for you to reference too. The cupcake recipe itself is the same, but the method is more streamlined. And I’ve made them extra decadent by crushing some Maltesers over the top.

Enjoy with a tall glass of frosty Milo milk.


Click to watch how to make Milo Cupcakes

Milo Cupcakes

Print Recipe


Chocolate cupcakes made with iconic Australian chocolate malt powder, Milo, topped with rich chocolate buttercream and Malteser dust.
Milo Cupcakes
Course Cupcakes
Cuisine Baking
Servings 12 cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 30 minutes


  • 40 g Unsalted Butter softened to room temperature
  • 140 g Caster Sugar
  • 1 Egg lightly beaten
  • 115 g Plain Flour
  • 1 1/2 teaspoons Baking Powder
  • 1 pinch Salt
  • 2 teaspoons Cocoa Powder
  • 120 ml Full Cream Milk
  • 3 tablespoons Milo (chocolate malt powder)
Milo Frosting (2010 recipe)
  • 300 g Icing Sugar
  • 100 g Unsalted Butter softened to room temperature
  • 40 g Cocoa Powder sifted
  • 40 ml Full Cream Milk
OR New Milo Buttercream Frosting (2018 recipe)
  • 200 g Icing Sugar
  • 120 g Unsalted Butter softened to room temperature
  • 50 g Cocoa Powder sifted
  • 50 g Milo Powder
  • 100 ml Full Cream Milk
  • 1 large Maltesers crush some, reserve 12 for the tops


  1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line a 12-hole muffin tray with cupcake cases.
  2. Add the softened butter and sugar to a large bowl. Beat with electric beaters until thick, pale and fluffy. Add the lightly beaten egg and whisk together until smooth and fluffy.
  3. In a smaller separate bowl, mix the flour, salt, baking powder and cocoa powder. Stir until the dry ingredients are well mixed.
  4. Make a glass of Milo by adding the milk and Milo together. Stir very well until the milk turns to chocolate.
  5. Add half of the dry ingredient mix and half the chocolate milk to the beaten mixture. Stir together with a large spoon. Add the other half of the dry ingredients and the chocolate milk and gently fold together until just combined.
  6. Place a heaped tablespoon of batter into each muffin hole. Place muffin tin on the centre rack in the middle of the oven. Bake for 15-20 minutes, until the tops of the cakes bounce back when lightly touched and a skewer inserted into the middle comes out clean.
  7. Remove from the oven. Let the cupcakes cool in the pan for at least 10 minutes. Then remove onto a wire rack to cool completely. Meanwhile, prepare the chocolate frosting.
  8. Milo Frosting 2010: Add the milk and milo powder together in a mug. Stir until the milk is chocolate coloured. In the bowl of an electric mixer beat the icing sugar, butter and sifted cocoa together until well combined. Slowly pour in the chocolate milk. Once all the milk is added turn the beaters to high speed. Beat for about 5 minutes, until the frosting is light and fluffy. Slather the frosting onto the cupcakes. Sprinkle with extra milo to finish.
  9. Milo Buttercream Frosting 2018: Add the softened butter and icing sugar the bowl of an electric mixer. Beat together until fluffy and smooth. Add the cocoa powder and milo. Turn up the speed and beat together for at least 5 minutes so the frosting increases in volume. Beat in about half of the milk to loosen the frosting slightly. If you feel it’s too thick, add more milk to get the consistency you’d like.

Recipe Notes

  • Milo is an Australian chocolate malted milk powder. You can substitute other chocolate malted drinking products like Ovaltine and Carnation Malted Milk. You could also try plain malted milk products like Horlicks with added drinking chocolate. There are recipes online for making your own Chocolate malted milk if you struggle to find these products near you.
  • The batter makes exacts 12 cupcakes filled equally. There’s not much wiggle room, so if you overfill a few holes you may get less cupcakes.
  • The original Milo frosting recipe I made in 2010 is runnier and less rich. The new Milo frosting recipe I made in 2018 is more like a thick buttercream and it has a lot more Milo in it.
Cake Mistress 17 January, 2018

You might like our other cupcake recipes, or our Australian baking recipes like Lamingtons, and Classic Raspberry Jelly Cakes.

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