Cointreau and chocolate mini cupcakes - recipe

Cointreau and chocolate mini cupcakes

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For the cupcakes

For the buttercream

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  1. 1

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

  2. 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.

    For this step you'll need:

    • 40g Butter (unsalted)
    • 140g Unrefined golden caster sugar
    • 20g Cocoa powder
    • 1½tsp Baking powder
    • 100g Plain white flour
    • ½tsp Orange zest finely grated
  3. 3

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

    For this step you'll need:

    • 1tsp Egg(s) (free range) large
    • 50ml Cointreau
    • 80ml Milk (whole)
  4. 4

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

  5. 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. 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.

    For this step you'll need:

    • 80g Butter (unsalted)
    • 225g Icing sugar
    • ½tsp Orange zest finely grated
    • 30g Cocoa powder
    • 15ml Cointreau
    • 15ml Milk (whole)
  7. 7

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

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