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


    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


  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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