I really like to bake, core and decorate my cupcakes, hence i decided to make another batch of cupcakes. i wanted to give a cake to my friend for a gift (just because 🙂 ) and i remembered that she really likes Milo! hence, I was inspired to bake something really chocolatey and involved a lot of Milo! and I also love coming up with my own flavour combinations – so i came up with something new 🙂 Moist and airy Milo cupcakes with a bittersweet dark chocolate Milo ganache filling, topped with a dollop of white chocolate buttercream. not forgetting some crushed Milo nuggets and Milo powder on top too 😉
Milo Sponge (makes 9 cupcakes and one 18 cm cake)
recipe from Pencil Kitchen ( http://pencilkitchen.blogspot.sg/2012/08/milo-pound-brownie-cake.html )
175g butter, room temperature
175g caster sugar
1 tsp vanilla bean paste
200 ml milk
200g milo powder, extra 50g for dusting
a pinch coffee granules
40g cocoa powder
200g all purpose flour
1 tsp baking powder
2 pinch salt
1 tbs salted butter, melted
Milo Dark Chocolate Ganache
100g dark chocolate, chopped
75ml heavy cream
3 tbsp Milo powder
White Chocolate Frosting
200g white chocolate, melted and slightly cooled
260g unsalted butter, softened
280g icing sugar
70ml heavy cream
1 tsp vanilla bean paste
optional: milo nuggets, to decorate
Preheat the oven to 175 degrees Celsius. Heat the milk before adding the coffee granules and 100g of the Milo and mix until the Milo is dissolved. Allow the mixture to cool completely. Mix the flour, cocoa powder, the remaining milo, baking powder and salt in a medium bowl. cream the butter and sugar until pale and fluffy. Beat in the eggs one by one, until well incorporated. Pour the milo milk an dry ingredients alternately to ensure even mixing.
Pour the mixture into your greased & floured baking tin and spread it to ensure that it is evenly spread. Bake for 30 to 40 minutes, or until a toothpick emerges clean when stuck into the cake. Let it completely cool once taken out of the oven.
While the cake and cupcakes are cooling, make the ganache. Simply heat the heavy cream in a microwave with the dark chocolate until fully melted and smooth. then, add the milo powder until fully dissolved and no lumps are observed.
To make the frosting, cream the butter and icing sugar until very pale and fluffy. Add the melted white chocolate, vanilla paste and heavy cream. Beat it until combined.
Core the cooled cupcakes and fill with milo ganache and frost with white chocolate buttercream. Top with crushed milo nuggets and milo powder.
To decorate the cake, frost with the buttercream and drizzle the ganache over it and decorate with crushed milo nuggets and milo powder.