Let’s Be Pen Pals

Are you ready to turn your favourite childhood cereal into a delicious cupcake? Imagine the rich, creamy taste of a chocolate milkshake with the delightful crunch of Coco Pops. That’s exactly what these Coco Pop cupcakes deliver. Made with real chocolatey cereal milk and Nutella buttercream, the whole family will keep coming back for more. Whether you’re hosting a birthday party, looking for a fun weekend baking project, or simply craving something sweet and satisfying, these easy to make cupcakes are sure to impress. Read on to discover how to create these delectable treats that taste just like a chocolate milkshake, only crunchy!

Unlike my children, who only get special cereal like Coco Pops on birthdays, I grew up on a breakfast diet of Kelloggs goodness like Fruit Loops, Honey Smacks, Crunchy Nut Cornflakes and of course, Coco Pops. In my defence it was the 80’s, the glory days when no-one really thought much about the sugar content of food or low fat milk and sandwiches were still an acceptable lunch time option. Oh how I miss those carefree days.

Naturally, the best part of munching on a bowl of Coco Pops was slurping the chocolate milk out of the bowl after you had eaten all the pops. A double win. The good news is that I have included this delicious left over chocolate milk in my Coco Pop cupcake recipe. You therefore have my permission to serve yourself a bowl of Coco Pops, eat the pops and save the milk. No judgement here.

These cupcakes remind me of the party food we used to have as kids. I remember the table full of easy to make treats like fairy bread, chocolate crackles and honey joys. Last week I posted my cute Fairy Bread Cupcake recipe and it appears I might be on bit of a nostalgic trip down memory lane with these ‘retro’ cupcake flavours. Any suggestions for more fun flavours most welcome.

If you like the idea of cereal flavoured cupcakes, you can easily substitute Coco Pops with any other favourite cereal, like Fruit loops or even Corn Flakes. The principle of using cereal milk in the cupcake batter is the same.

The frosting is a delicious, three ingredient ‘Russian buttercream’, which is a fancy way of describing frosting made with butter and condensed milk. With the addition of Nutella, it becomes a silky smooth, moreish frosting that will blow your mind. And no, I don’t have any idea why it’s is called Russian, apart from the obvious presumption.

These sweeties were so much fun to make, photograph and eat! Mouthfuls of pure delight. And goodness knows we all need a bit more childlike delight in our lives.

Thanks for stopping by. If you try out the recipe let me know or tag me on socials. I’d love to see pics of your pops! Have a wonderful weekend.

Until next week,

Coco Pop Cupcakes

A fun cupcake that will become a family favourite. Real chocolate cereal milk in a fluffy vanilla cupcake, topped with silky smooth Nutella frosting and crunchy Coco Pops.


  • 2 eggs, lightly beaten
  • 1 cup vegetable oil
  • 300g tub sour cream (full fat)
  • 1 tsp vanilla bean paste or vanilla extract
  • ¾ cup chocolate cereal milk Make a bowl of Coco Pops, let it sit until the milk goes chocolatey. Strain pops and use milk.
  • 2 cups plain flour, sifted
  • 1 ½ cups castor sugar
  • ½ tsp baking powder
  • ½ tsp bicarb soda
  • 2 cups coco pops

Nutella Frosting

  • 500g butter, chopped
  • 395g tin condensed milk
  • 1 cup Nutella


  • Preheat oven to 160℃
  • Line two muffin trays with 18 cupcake liners
  • In a medium bowl, using a hand whisk, mix eggs, oil, sour cream, vanilla. Add cereal milk and whisk until well combined.
  • In a separate bowl, sift together flour, sugar, bicarb soda and baking powder.
  • Gently pour wet mixture into dry mix and use a hand whisk to combine. Whisk well ensuring there are no lumps.
  • Using an ice cream scoop, fill each cupcake liner until each is ¾ full.
  • Bake in a moderate oven for 18 minutes or until slightly browned and firm to touch. Cool before adding frosting.

Nutella frosting

  • In the bowl of an electric mixer, beat butter on high until light and creamy, about ten minutes. It needs to be very well beaten.
  • Add Nutella and continue to beat on medium until very well combined. Stop mixer and scrape bowl with spatula. You will need to get all of the butter mixed in with Nutella at this stage of the process.
  • Add tin of condensed mil. Mix on low speed for about two minutes or until well combined.
  • Using an ice cream scoop, put frosting on each cupcake. Refrigerate for five minutes. Just before serving, put Coco Pops into a bowl and dip/roll each cupcake in pops until completely covered. Lightly press into a nice rounded dome shape.
    *NOTE Coco Pops will stay crunchy on top of the cupcakes for a few hours, but for best results, eat as soon as you put them on.

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