Cointreau and chocolate mini cupcakes

Method

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

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.

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

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

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. 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.

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