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Milo Fudge Cupcakes

Course Cakes
Keyword Cupcakes


  • 250 grams butter
  • 150 grams milk chocolate
  • 4 eggs
  • 230 grams plain flour
  • 100 grams brown sugar
  • 100 grams milo
  • 1 tsp vanilla essence


  • cups butter softened
  • 1 cup unsweetened cocoa
  • 5 cups icing sugar
  • ½ cup milk
  • 2 teaspoons vanilla essence


  • Preheat oven to 150˚C.
  • Line cupcake pan with cases.
  • Add the milk chocolate and butter to a saucepan.
  • Melt, over low heat while stirring continually.
  • Add the plain flour to a large mixing bowl.
  • Slowly beat in the milo and brown sugar.
  • Add the four beaten eggs and vanilla essence and mix well.
  • Add the chocolate/butter mix and beaten until smooth.
  • Fill 12 cupcake cases 3/4 full and bake for around 20 mins.
  • Once cool, top with chocolate buttercream icing.


  • Add cocoa to a large bowl and whisk to remove any lumps.
  • Add the butter and cream the butter and cocoa together until well combined.
  • Add the icing sugar and milk slowly, a small bit at a time.
  • Mix well after each addition.
  • Repeat until all milk and icing sugar has been added.
  • Add vanilla essence and mix well.
  • If it is too dry, add a little milk at a time.