Grand Marnier Cupcakes
The chocolate garnish on these luscious cupcakes marries well with the Grand Marnier. If chocolate is your passion, serve the cupcakes with a pitcher of dark chocolate sauce on the side
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READY IN: 45mins
YIELD: 12 cupcakes
UNITS: US
INGREDIENTS
NutritionCUPCAKES
- 6
- 3⁄4cup sugar
- 1
- 1tablespoon finely grated orange rind
- 1
- 1 1⁄2cups all-purpose flour
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1cup sour cream
GLAZE
- 1⁄3cup sugar
- 2tablespoons fresh orange juice
- 2
TOPPING
- 3ounces semisweet chocolate, coarsely chopped
- 1⁄2teaspoon shortening
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DIRECTIONS
- Heat oven to 350°F.
- Grease 12-cup muffin pan or line with baking cups.
- In large bowl, beat butter and 3/4 cup sugar at medium speed 5 to 6 minutes or until light and fluffy.
- Beat in egg, 1 tablespoon orange peel and 1 teaspoon Grand Marnier.
- In medium bowl, stir together flour, baking powder, baking soda and salt.
- At low speed, beat sour cream into butter mixture alternately with flour mixture.
- Spoon batter into muffin pan, filling two-thirds full.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes.
- Remove from pan; cool completely.
- Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolves.
- Remove from heat; stir in 2 tablespoons Grand Marnier.
- Poke holes with toothpick in top of each cupcake.
- Using pastry brush, brush tops liberally with Grand Marnier glaze.
- Place chocolate in small heavy resealable plastic bag; add shortening and seal.
- Place in pan of simmering water; turn off heat.
- Allow bag to sit several minutes; remove from water.
- Smooth melted chocolate by working bag with hands.
- Cool 5 minutes.
- Cut off tiny corner of bag; drizzle chocolate over cupcakes.
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