Chocomíl Cupcakes with a Whipped Chocolate Milk Topping

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

I lived for chocomíl as a kid, especially when my mom threw in a few fresas into the mix.

What is chocomíl, you ask?

Choco Milk is the OG Nesquik. It first launched as a nutritional milk supplement in Mexico in 1928 with Pancho Pantera as the face of Choco Milk.

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

Growing up, I used to spend my summers with mi abuelita Victoria in Colima… en paz descanse.

She always used to send me out to pick up tortillas in the morning and occasionally, I’d sneak by Chinta’s corner store for chocomíl on the way back.

It was always served warm in a plastic baggie, and it was topped with cinnamon but the fact that you were drinking it from the plastic bag just made it taste 10x better.

Next time you’re in Mexico, have your agua fresca or your agua de coco in a baggie, it’ll change your life.

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

Mi abuelita Victoria passed away last year, and a few days ago when I was walking around the super market, I was hit with a wall of memories when I saw the Choco Milk can.

I decided to add choco milk to the batter, as a little tribute to celebrate her and those summers I spent with her, and I was really happy with the outcome. You have a moist chocolate milk cake on the bottom, and a chocolate milk whipped topping that wraps it all together, and if you want to be a little extra–drizzle some chocolate sauce on these babies.

If you grew up on Choco Milk like I did, I hope these cupcakes bring out all the feels like it did with me.

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

Pancho Pantera Chocomíl Cupcakes
Makes 15-18 Cupcakes
Recipe type: Cupcakes
  • Cupcakes:

  • 1⅓ cup flour
1 cup choco milk powder
  • ⅓ cup unsweetened cocoa powder, sifted
  • ⅓ cup sugar
1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup oil
1 cup buttermilk
  • 1 teaspoon vanilla extract
3 large eggs
  • Frosting:

  • 2 cups heavy cream
  • ⅓ cup sour cream
  • ⅓ cup choco milk powder (or ½ cup for those with a big sweet tooth)
  • Garnish
  • 15 maraschino cherries
  • Optional: Chocolate Drizzle
  1. To make the cupcakes:Preheat the oven to 350F and line a couple of cupcake pans with paper liners. Whisk together the flour, sugar, Choco Milk powder, sifted cocoa powder, baking soda, and salt. Set aside.
  2. In a large measuring cup measure out the oil, then the buttermilk. Add the eggs and vanilla and beat with a fork until it's combined. Add this to the dry ingredients and mix just until it's combined. Fill the cupcake liners ⅔ full (I use 2 medium cookie scoops, 3 tablespoons) and bake for 18-20 minutes, until a toothpick inserted comes out clean. Let them cool completely before frosting.
  3. To make the frosting: Beat all the ingredients in the bowl of a stand mixer fitted with the whisk attachment on low speed until combined then bump up the speed to medium high and beat until you get firm peaks. Garnish with Maraschino cherries. Optional: Drizzle Chocolate Sauce on top.



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