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.
Method
Step 1
Preheat the oven to 170°C (150°C, gas mark 3) and place cupcake cases in a mini cupcake or muffin tin.
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.
Step 3
Mix together the egg, cointreau and milk in a jug then gradually add to the bowl and mix thoroughly.
Step 4
Spoon the batter into the cupcake cases until they are 2/3 full.
Step 5
Bake in the oven for 15-20 minutes or until a skewer comes out clean when inserted into the cakes. Leave to cool on a wire rack.
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.
Step 7
Decorated the cupcakes with buttercream using either a piping bag or palette knife and finish with chocolate sprinkles.
Ingredients
For the cupcakes
- 40gButter (unsalted) (softened)
- 140gBillington's Unrefined Golden Caster Sugar
- 100gAllinson's Plain White Flour
- 20gCocoa powder
- 1.5 tspBaking powder
- 0.5 tspOrange zest (finely grated)
- 1Egg(s) (free range) (large)
- 50mlCointreau
- 80mlMilk (whole)
For the buttercream
- 80gButter (unsalted)
- 225gSilver Spoon Icing sugar
- 30gCocoa powder
- 0.5 tspOrange zest (finely grated)
- 15mlMilk (whole)
- 15mlCointreau
- Chocolate sprinkles (for decoration)