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Cointreau & Chocolate Mini Cupcakes

Cointreau & Chocolate Mini Cupcakes

Recipe Submitted By: bakingmad

Try these bite-sized treats! They are small, but have a full flavour! If you want a normal size cupcake, you can bake these in normal size cupcake cases.

Preparation Time	40 minutes
Baking Time	20 minutes
Portions	Makes 24 mini cupcakes or
Skill Level	Easy
Average Rating

Cointreau & Chocolate Mini Cupcakes Ingredients

40 grams	Unsalted Butter softened
140 grams	Golden Caster Sugar (Billington's)
100 grams	Plain White Flour (Allinson Nature Friendly)
20 grams	Cocoa Powder
1.50 tsp	Baking Powder
0.50 tsp	Orange Zest finely grated
1	Free Range Eggs large
50 ml	Cointreau
80 ml	Milk whole

Additional Ingredients

80 grams	Unsalted Butter
225 grams	Icing Sugar (Silver Spoon)
30 grams	Cocoa Powder
0.50 tsp	Orange Zest finely grated
15 ml	Milk whole
15 ml	Cointreau
	Chocolate Flavoured Strands for decoration

This recipe uses

How to make Cointreau & Chocolate Mini Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 170°C / Gas 3 and place cupcake cases in a mini cupcake or muffin tin.
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.
Mix together the egg, cointreau and milk in a jug then gradually add to the bowl and mix thoroughly.
Spoon the batter into the cupcake cases until they are 2/3 full.
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.
To make the frosting 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.
Decorated the cupcakes with frosting using either a piping bag or palette knife and finish with chocolate sprinkles.

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