Orange-Cointreau Cupcakes


What you need

  • 3 eggs
  • 75 g brown sugar
  • 1 spoon vanilla extract
  • 150 g flour
  • 1 spoon baking powder
  • 1 orange
  • 25 ml Cointreau
  • 50 ml sunflower oil
  • 75 g icing sugar
  • 75 g butter (cold)
  • 1 spoon hazlenut syrup
  • 25g milk chocolate

How you do it


Stir the eggs with the sugar and vanilla extract until you get a foamy texture. Rub off gently the peel from the orange. Afterwards extract the juice from the fruit. Add both to the batter and continue mixing. While stirring add slowly the Cointreau, baking powder and flour. Finalise the batter adding slowly the oil.

Use some regular cupcake forms and fill them up till you reach aprox 1/2 of the form. The batter will be enough for 9 – 11 cupcakes. Bake them in the oven with 180º C for aproximately 20 minutes. After baking let the cupcakes cool down.


Start melting very slowly the chocolate. We recommend you to melt the chocolate in a bain-marie. Withdraw the bowl with the molten chocolate from the bain-marie. Add the hazlenut syrup and start stirring. Add the cold butter piece by piece until you get a creamy texture. Finalise the frosting by adding the icing sugar.

When the cupcakes are cooled down top them off with the frosting.




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