Here, as promised, are my chocolate Cointreau cupcakes 🙂 I’ve been having baking withdrawal, having last baked something on Sunday(!), so despite the lack of natural light available for photographing my baking efforts, I decided to make these cupcakes this evening. I stopped off at the supermarket to gather supplies and was very excited by what I found in the baking aisle…
Orange flavoured buttons, pink cupcake cases and pink sparkles = a happy Joy 🙂 The cupcakes are (were) very yummy and were barely iced before Mr Baking-Joy had eaten two! The recipe uses a chocolate ganache to ice the cakes and the cook’s perk is obviously to eat any left overs (make extra is my advice :-))
For the cakes (makes around 12):
- 6oz margarine (I use Stork)
- 6oz caster sugar
- 5oz self-raising flour, sifted
- 1 & 1/2 tsp baking powder
- 3 eggs
- 1oz cocoa powder (I use Green & Black’s), sifted
- grated rind of 1 orange
- 50g dark chocolate chips
For the ganache:
- 100ml double cream
- 75g orange chocolate
- 25g dark chocolate
- Half a capful of Cointreau
- Preheat oven to Gas6/220C. Line a cupcake tin with paper cases.
- Place all cake ingredients (apart from chocolate chips) in a large bowl and mix together until just combined, using an electric mixer or a wooden spoon.
- Fold in chocolate chips. Fill paper cases about halfway with mixture. Place in the preheated oven for 15-18 minutes, until cakes are risen and spring back when pressed lightly.
- Let cakes cool on a wire rack, whilst you make the ganache. To make the ganache…put double cream, Cointreau and chocolate into a saucepan and heat gently (don’t boil). The chocolate will melt in the cream and look grainy. Don’t panic! Keep stirring and you will end up with a smooth chocolate sauce. Let the ganache cool for a few minutes.
- Spread ganache over cakes and leave for a while to set (if you can!). Eat remaining ganache 🙂 The ganache will remain quite soft. Decorate cake with chocolate buttons if you like. I found these orange flavoured ones 🙂
I’ve noticed that I’ve been writing my sponge based recipes in ounces. I think this is habit and also from using my mum’s classic scales when I was younger 🙂 I will make this recipe again at some point soon, in order to use natural light and I’ve also had the thought of using a Cointreau/orange juice sugar syrup to soak the cakes in whilst they’re cooling…