Chocolate Cointreau Cupcakes with Whipped Cream

By · Sep 27 2011 · Comments (1)

These cupcakes are pure decadence.  I am now fully convinced that all chocolate cupcakes require a generous dollop of whipped cream.

Makes 2 dozen

Ingredients:

Cake

- 3 egg whites

- 2 cups white sugar

- 1 cup unsalted butter (2 sticks) at room temperature

- 2 egg yolks

- 1 teaspoon vanilla

- 1 teaspoon orange zest

- 1 cup low fat buttermilk

- 2 cups flour

- 1 teaspoon baking powder

- ½ teaspoon salt

- 2/3 cup cocoa powder

Frosting

- ½ stick butter

- 1 cup heavy whipping cream

- 1 cup dark chocolate chips

- 1 cup powdered sugar

- ¼ cup Cointreau

Whipped Cream

- 1 cup heavy cream

- 2 tablespoons powdered sugar

 

Instructions:

Pre-heat oven to 375°.

Start with the cake mix.  Beat the egg whites in a standing mixer until stiff peaks form.  Transfer the egg whites to a separate bowl and set aside.

Mix the flour, baking powder, salt and cocoa powder in a large bowl and set aside as well.

Cream the sugar and butter on medium speed in the bowl of a standing mixer fixed with a batter attachment.  Add the egg yolks, vanilla, orange zest and buttermilk and continue to mix until smooth.  Slowly add the flour mixture until well incorporated.  Remove the mixing bowl from the stand and gently fold in the egg whites.   Fill cupcakes holders half way with the batter and place in a cupcake pan. Transfer the pan to the oven.  Bake for 20 minutes or until a tooth pick inserted into the middle of the cupcakes comes out clean.  Remove the cupcakes from the oven and from the pan and let cool for 20 minutes on a wire rack.

While the cupcakes are cooling make the frosting.  Melt the butter over medium heat in a small saucepan.  Stir in the cream and bring to a slight simmer.  Stir in the chocolate and continue to stir until fully melted and incorporated into the cream.  Add the sugar and Cointreau and reduce the heat to low.  Simmer for 5 minutes then remove from the heat.  Let cool for 10 minutes before using a spoon or an icing knife to evenly layer the frosting on top of the cupcakes. 

Right before serving the cupcakes make the whipped cream.  Whip the cream on high in a standing mixer until peaks form.  Fold in the sugar and place a dollop onto each cupcake.  

Comments

  1. Tim says:

    I’m always surprised I don’t see more recipes for cake with whipped cream–perhaps it’s because the freshly-whipped version is best and somewhat high-maintenance, but it’s so worth it… These cupcakes look awesome.

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