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.
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.
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