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Chocolate Milo cupcakes

The Cake Mistress

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Milo cupcakes.
Milo cupcakes.The Cake Mistress

These are a chocolately sensation, with a light malt-flavoured cupcake balanced with a super-rich chocolate icing.

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Ingredients

Cupcakes

  • 115g plain flour

  • 140g castor sugar

  • 1.5 tsp baking powder

  • pinch salt

  • 40g unsalted butter, room temperature

  • 120ml full cream milk

  • 3 tbsp Milo

  • 2 tsp cocoa powder

  • 1 egg

Milo frosting

  • 300g icing sugar

  • 100g unsalted butter, at room temperature

  • 40g cocoa powder, sifted

  • 40ml full cream milk

  • 2 teaspoons Milo

Method

  1. Preheat the oven to 170C. Line a 12-hole muffin tray with patty cases.

    Put the flour, sugar, baking powder, salt and butter in a medium bowl and beat with an electric mixer until everything is combined.

    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.

    Lightly beat the egg, the pour the egg and remaining milk into the batter and beat until mixture is smooth. Do not overmix.

    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.

    Leave cupcakes to cool completely on a wire rack.

    To make the frosting

    Stir Milo into the milk until mixture turns chocolate coloured.

    Beat the icing sugar, butter and cocoa powder with an electric mixer until well mixed.

    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).

    (Adapted from vanilla cupcake recipe, The Hummingbird Bakery Cookbook)

    For more scrumptious recipes visit the Cake Mistress.

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