Introduction: Chocolate Cointreau Cupcakes
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
1oz cocoa powder (I use Green & Black's), sifted
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 :-)
Please see full blog post at http://baking-joy.com/2012/11/07/chocolate-cointreau-cupcakes/
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