Ingredients for Grand Marnier Cupcakes
- Unsalted Butter
- ¾ cup granulated sugar + ⅓ cup granulated sugar (for glaze)
- 2 large eggs
- Orange Rind
- 1 teaspoon Grand Marnier + 2 tablespoons Grand Marnier (for glaze)
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- Fresh Orange Juice
- Semisweet Chocolate
- 2 tablespoons shortening
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How to Make Grand Marnier Cupcakes
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar for 5-6 minutes, until light and fluffy.
- Beat in 2 large eggs, 1 tablespoon orange zest, and 1 teaspoon Grand Marnier.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each muffin cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- **Grand Marnier Glaze:** In a small saucepan, combine ⅓ cup granulated sugar and ¼ cup orange juice. Heat over medium heat, stirring until the sugar dissolves.
- Remove from heat and stir in 2 tablespoons Grand Marnier.
- Once cupcakes are completely cool, poke holes in the tops with a toothpick.
- Brush the glaze generously over the cupcakes.
- **Chocolate Ganache:** Melt 4 ounces of semi-sweet chocolate chips and 2 tablespoons of shortening in a microwave-safe bowl in 30 second intervals, stirring until smooth. Alternatively, melt in a double boiler.
- Let cool slightly. Transfer to a piping bag or a ziplock bag with a small corner snipped off.
- Drizzle the ganache over the cooled cupcakes.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
73g
Fat
43g
Carbs
11g
