Chocolate Cointreau Cupcakes

Hello! I wasn’t planning on doing two cupcake recipes in a row but these were just too tasty for me to delay posting! Whilst the lime & pistachio cupcakes had quite a light and sophisticated flavour these are all about pure chocolatey boozy indulgence…perfect for the run up to Christmas!

Unfortunately this won’t be a picture heavy post as my camera died when I was photographing them at 11.30 on a Thursday night and I had to take them to work the next morning (couldn’t/shouldn’t eat 12 of these by myself!). So please forgive the lack of photos but hopefully the ones that I did manage to take illustrate just how scrumptious these are!

cointreau cupcakes

These went down pretty darn well at work if I may say so myself! I based these on the flavour of a Terry’s Chocolate Orange but decided to give the a grown up spin as I’ll always add alcohol to my baking where possible! These have a dark chocolate sponge with a generous slosh of Cointreau to get that chocolate orange flavour, topped with a Cointreau buttercream and a Terry’s Chocolate Orange piece – yum!

Now I’ve teased you enough…time for the recipe!

Chocolate Cointreau Cupcakes

Cook Time: 20 minutes

Yield: 12 cupcakes

Chocolate Cointreau Cupcakes

Ingredients

    For the cakes
  • 200g self-raising flour
  • 200g caster sugar
  • 200g unsalted butter
  • 90g cocoa powder
  • 3 medium eggs
  • 2 shots of Cointreau
    For the icing
  • 200g icing sugar
  • 115g unsalted butter
  • 1.5 shots of Cointreau
  • Orange food colouring (I use Neon Orange Gel Food Colouring from Dr Oetker)
  • Terry's Chocolate Orange Minis
  • Optional - Dr Oetker Gold Shimmer Spray

Instructions

  1. Preheat the oven to 160ºC fan (180ºC conventional)
  2. Starting with the sponge mix, cream together the sugar and butter in a bowl. Once the mixture is smooth stir in the eggs.
  3. Sieve in the cocoa powder and flour and stir until it's all mixed in.
  4. Add in the Cointreau shots make sure it's mixed through.
  5. Grab your cupcake tray and fill 12 holes with cases.
  6. Spoon your mixture evenly into the 12 cases and pop in the oven for 20mins
  7. Take your cupcakes out the oven and make sure they're cooked through (spike with a knife or cocktail stick and make sure it comes out clean) then leave to cool.
  8. Icing time! Pop your butter in a bowl and slowly add in the icing sugar stirring constantly. Once all that's combined add the whole tube of food colouring and stir stir stir!
  9. Add your icing to an icing bag and decorate your cakes (they must be room temp before you do this!)
  10. Optional step - give each cupcake a spray with the shimmer spray for a golden shine.
  11. Add a Terry's Chocolate Orange Mini to each cupcake.
  12. Step back and admire your beautiful cupcakes!
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http://teaatmidnight.com/chocolate-cointreau-cupcakes/

Enjoy!

Zoe

Lime & Pistachio Cupcakes

Mmm I’ve made these several times recently! I love this unusual combination of flavours – I think it’s quite sophisticated! Well…sophisticated for cupcakes!

What you need
makes 6
for the cake
70g self raising flour
70g caster sugar
58g butter
55g ground pistachio
1 medium egg
2 tablespoons milk

for the icing
140g icing sugar
80g butter
1 lime

equipment
cupcake cases
muffin tin
mixing bowl & spoon
icing bag

Method

Set oven to 160°C (180°C conventional)

Combine all the ingredients for the cake in a bowl and mix well until you have a smooth green goo. If your mix looks a bit dry add an extra spoonful of milk 🙂

Spoon your mixture into cases and don’t be discouraged that at this point it doesn’t look very beautiful – it will all be ok by the end I promise!

beforeoven

mixing bowl

Cook for 22-25mins and leave to cool.

Once cooled it’s time to start your icing. Grate the zest of your lime for decoration at the end. Pop the icing sugar and butter in a bowl and mix carefully until smooth. Once that’s done add the juice of a lime gradually so you can control the taste and consistency – I usually add the whole lime as it’s just so yummy!

Grab your icing bag and decorate each cake.

single cake
This was my best one so you can have a close up 😉

no lime cupcakes

Finally sprinkle the zest over the top of each cake, I find the splash of green makes them look so much more appetising!

cupcake close up b
cupcake close up 4
Scoff and enjoy!

I’ve added an easy print out version of the recipe below 🙂

Zoe

Lime & Pistachio Cupcakes

Yield: 6 cupcakes

Lime & Pistachio Cupcakes

Ingredients

    for the cake
  • 70g self raising flour
  • 70g caster sugar
  • 58g butter
  • 55g ground pistachio
  • 1 medium egg
  • 2 tablespoons milk
    for the icing
  • 140g icing sugar
  • 80g butter
  • 1 lime

Instructions

  1. Set oven to 160°C (180°C conventional)
  2. Combine all the ingredients for the cake in a bowl and mix well until you have a smooth green goo. If your mix looks a bit dry add an extra spoonful of milk 🙂
  3. Spoon your mixture into cases and don't be discouraged that at this point it doesn't look very beautiful - it will all be ok by the end I promise!
  4. Cook for 22-25mins and leave to cool.
  5. Once cooled it's time to start your icing. Grate the zest of your lime for decoration at the end. Pop the icing sugar and butter in a bowl and mix carefully until smooth. Once that's done add the juice of a lime gradually so you can control the taste and consistency - I usually add the whole lime as it's just so yummy!
  6. Grab your icing bag and decorate each cake.
  7. Finally sprinkle the zest over the top of each cake, I find the splash of green makes them look so much more appetising!
  8. Scoff and enjoy!
Recipe Management Powered by Zip Recipes Plugin
http://teaatmidnight.com/lime-pistachio-cupcakes/