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Four mini chocolate cointreau cupcakes on a white cake stand next to a cup of tea. Tried & Tested

Cointreau and chocolate mini cupcakes

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2.333 stars based on 9 ratings

These bite size beauties are delicious and the cointreau really compliments the chocolate making a sweet alcoholic treat. These are great for parties and will be sure to be a hit with your guests.

Key Information

  • Prep:
  • Bake:
  • mini cupcakes:24
  • Skill level:easy

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Ingredients

For the cupcakes

  • 40g 1½ oz Butter (unsalted) softened
  • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
  • 20g ¾ oz Cocoa powder
  • 1½tsp 1½tsp Baking powder
  • ½tsp ½tsp Orange zest finely grated
  • 1tsp 1tsp Egg(s) (free range) large
  • 50ml 1¾ fl oz Cointreau
  • 80ml 2¾ fl oz Milk (whole)

For the buttercream

  • 80g 2⅞ oz Butter (unsalted)
  • 225g 8 oz Icing sugar (we use Silver Spoon) Icing sugar
  • 30g 1⅛ oz Cocoa powder
  • ½tsp ½tsp Orange zest finely grated
  • 15ml ½ fl oz Milk (whole)
  • 15ml ½ fl oz Cointreau
  • Chocolate sprinkles for decoration

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (150°C, gas mark 3) and place cupcake cases in a mini cupcake or muffin tin.

  2. Classic mode Step 2

    Place the butter, sugar, flour, cocoa powder, baking powder and orange zest into a large bowl and using a hand held or freestanding electric mixer, slowly mix together until it resembles breadcrumbs.

    Ingredients for this step

    • 40g 1½ oz Butter (unsalted)
    • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 20g ¾ oz Cocoa powder
    • 1½tsp 1½tsp Baking powder
    • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
    • ½tsp ½tsp Orange zest finely grated
  3. Classic mode Step 3

    Mix together the egg, cointreau and milk in a jug then gradually add to the bowl and mix thoroughly.

    Ingredients for this step

    • 1tsp 1tsp Egg(s) (free range) large
    • 50ml 1¾ fl oz Cointreau
    • 80ml 2¾ fl oz Milk (whole)
  4. Classic mode Step 4

    Spoon the batter into the cupcake cases until they are 2/3 full.

  5. Classic mode Step 5

    Bake in the oven for 15-20 minutes or until the cakes are golden brown and a skewer comes out clean.  Leave to cool on a wire rack.

  6. Classic mode Step 6

    To make the buttercream mix together the butter, icing sugar, cocoa powder and orange zest until it resembles breadcrumbs in texture, then add the milk and cointreau and mix on a high speed until the frosting is soft and fluffy.

    Ingredients for this step

    • 80g 2⅞ oz Butter (unsalted)
    • 225g 8 oz Icing sugar (we use Silver Spoon) Icing sugar
    • ½tsp ½tsp Orange zest finely grated
    • 30g 1⅛ oz Cocoa powder
    • 15ml ½ fl oz Cointreau
    • 15ml ½ fl oz Milk (whole)
  7. Classic mode Step 7

    Decorated the cupcakes with buttercream using either a piping bag or palette knife and finish with chocolate sprinkles.