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Cointreau & Chocolate Cupcakes

2 Reviews

About the bake

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.

1Total Time
40Prep Time
20Bake Time
24Makes
Easy

Method

  1. 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. 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.

  3. Step 3:

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

  4. Step 4:

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

  5. 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. 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.

  7. Step 7:

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

Ingredients

  • For the cupcakes

    • 40g Butter (unsalted) (softened)
    • 140g Billington's Unrefined Golden Caster sugar
    • 100g Allinson's Plain White Flour
    • 20g Cocoa powder
    • 1.5 tsp Baking powder
    • 0.5 tsp Orange zest (finely grated)
    • 1 Egg(s) (free range) (large)
    • 50ml Cointreau
    • 80ml Milk (whole)
  • For the buttercream

    • 80g Butter (unsalted)
    • 225g Icing sugar
    • 30g Cocoa powder
    • 0.5 tsp Orange zest (finely grated)
    • 15ml Milk (whole)
    • 15ml Cointreau
    •  Chocolate sprinkles (for decoration)

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