Hot Chocolate And Grand Marnier Cupcakes Recipes

GRAND MARNIER HOT CHOCOLATE

Steps:

• Make the hot chocolate according to package directions (or follow your favorite recipe)
• Pour one ounce of Grand Marnier into each coffee cup and fill the cup with hot chocolate.
• In a bowl lightly whip the fresh cream and spoon on top of the hot chocolate.
• Insert a cinnamon stick in each cup and serve.
• WAAA LAAA ;).

CHOCOLATE & GRAND MARNIER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.

GRAND MARNIER HOT CHOCOLATE

Steps:

• In a large saucepan, stir together the half-and-half, the milk, the orange juice, the zest, and a pinch of salt and bring the mixture just to a boil over moderate heat.
• In a small heatproof bowl, whisk together the chopped chocolate and about 2/3 cup of the hot milk mixture until the mixture is smooth and whisk the chocolate mixture into the remaining milk mixture.
• Simmer the hot chocolate, whisking, for 2 minutes, discard the zest, and stir in the Grand Marnier.
• (For frothy hot chocolate, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among heated mugs and garnish each drink with some of the whipped cream and grated chocolate.

GRAND MARNIER CUPCAKES

Steps:

• 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.

HOT CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine water, butter, oil, and chocolate in a large saucepan. Heat over medium heat until melted and fully combined.
• Whisk flour, sugar, cocoa, baking soda, and salt together in a large bowl. Pour in hot chocolate mixture and whisk until combined. Whisk in eggs, one at a time. Whisk in buttermilk and vanilla extract.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 22 minutes. Cool for 10 minutes.