Chocolate Milo Cupcakes

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).

Chocolate Oreo Cupcakes

Cupcake

·       2 cups of sugar
·       1 ¾  cups of self raising flour
·       ¾ cocoa powder
·       1 tsp salt
·       2 eggs
·       1 cup of milk
·       ½ cup of vegetable oil
·       2 tsp vanilla extract

1.     Heat oven to 350 F / 180 C.

2.     Stir flour, cocoa, and salt in a Bowl A

3.     In Bowl B, combine sugar, eggs, milk, oil and vanilla. Still until well blended

4.     Add flour mixture to Bowl B and beat on medium speed of mixer 2 minutes.

5.    Pour Batter into pans

6.     Fill muffin cups ¾ full with batter (about ¼ cup)

7.     Bake 20 minutes (large) or 10 minutes (small). Cool completely.

Frosting

·       1 ¾ cups & 2 tablespoon whipping cream
·       3 tablespoons powdered sugar
·       ½ teaspoon vanilla extract
·       6 Tsp Oreo cookies, finely crushed

Frosting

·       1 cup of unsalted butter, Room temperature
·       2 tsp vanilla extract
·       3 Tsp milk or heavy cream
·       4 cups of powdered sugar
·       16 Oreos finely crushed

1.     Cream butter, vanilla and milk

2.     Slowly add in powdered sugar until creamy and fluffy.

3.     Mix in crushed Oreos until well combines

4.     Frost cupcakes