Hot Chocolate And Grand Marnier Cupcakes Recipes

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HOT CHOCOLATE AND GRAND MARNIER "CUPCAKES"



Hot Chocolate and Grand Marnier

Provided by Ludovic LeFebvre

Categories     Cake     Liqueur     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 8

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup sugar
2 large eggs
2 large egg yolks
2 tablespoons Grand Marnier or other orange-flavored liqueur
1/4 cup all purpose flour
Lightly sweetened whipped cream

Steps:

  • Line 12-cup muffin pan with muffin papers. Combine chocolate and butter in heavy small saucepan; stir over medium-low heat until melted and smooth, about 1 minute. Remove saucepan from heat.
  • Using electric mixer, beat sugar, eggs, egg yolks, and liqueur in large bowl until thick ribbon falls when beaters are lifted, about 5 minutes. Sift flour over; using rubber spatula, gently fold in flour. Fold in chocolate mixture. Divide batter among muffin papers. Cover and chill until cold and firm, at least 25 minutes. (Can be made 1 day ahead. Keep chilled.)
  • Preheat oven to 400°F. Bake cupcakes in papers on baking sheet until tops are puffed and cracked and tester inserted into center comes out with moist batter attached, about 7 minutes. Serve cupcakes with whipped cream.

GRAND MARNIER HOT CHOCOLATE



Grand Marnier Hot Chocolate image

The orange flavored liqueur mixed with hot chocolate is guaranteed to warm your spirit. If you'd prefer a slightly spicy variation, add 1/4 tsp of cayenne pepper to each mug. There are some great packaged hot chocolate mixes available, so choose your favorite or create from scratch. Enjoy :)

Provided by Queen uh Cuisine

Categories     Beverages

Time 25m

Yield 2 mugs, 2 serving(s)

Number Of Ingredients 4

2 ounces Grand Marnier
3 cups hot cocoa
1/2 cup whipping cream, lightly whipped
cinnamon stick (to garnish)

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 ;).

GRAND MARNIER CUPCAKES



Grand Marnier Cupcakes image

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

Provided by RecipeNut

Categories     Dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 15

6 tablespoons unsalted butter, softened
3/4 cup sugar
1 egg
1 tablespoon finely grated orange rind
1 teaspoon Grand Marnier or 1 teaspoon orange juice
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup sugar
2 tablespoons fresh orange juice
2 tablespoons Grand Marnier or 2 tablespoons orange juice
3 ounces semisweet chocolate, coarsely chopped
1/2 teaspoon shortening

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.

CHOCOLATE & GRAND MARNIER CAKE



Chocolate & Grand Marnier Cake image

I was running out of ideas on what to make for a friend for her upcoming 50th so I made this cake and she was ecstatic. I knew that after dinner she enjoyed a glass of milk with an ounce of Grand Marnier mixed in, so what better way to surprise her than with this decadent birthday cake? -Lorraine Caland, Shuniah, Ontarior

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 19

1/2 cup butter, softened
1-2/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1-1/3 cups water
WHIPPED CREAM:
2-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
FILLING:
1 envelope unflavored gelatin
3/4 cup thawed frozen orange juice concentrate
3/4 cup sugar
1/2 cup Grand Marnier, divided
3 tablespoons grated orange zest

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.

Nutrition Facts :

GRAND MARNIER HOT CHOCOLATE



Grand Marnier Hot Chocolate image

Categories     Liqueur     Alcoholic     Chocolate     Christmas     Valentine's Day     Orange     Winter     Party     Gourmet     Drink

Yield Makes 4 to 6 Servings

Number Of Ingredients 6

1 cup half-and-half
2 cups milk
1/2 cup strained fresh orange juice plus two 3-inch strips of orange zest removed with a vegetable peeler
6 ounces fine-quality bittersweet chocolate, chopped fine, plus, if desired, grated chocolate for garnish
1/3 cup Grand Marnier, or to taste
whipped heavy cream for garnish if desired

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

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  • Line 12-cup muffin pan with muffin papers. Combine chocolate and butter in heavy small saucepan; stir over medium-low heat until melted and smooth, about 1 minute. Remove saucepan from heat.
  • Using electric mixer, beat sugar, eggs, egg yolks, and liqueur in large bowl until thick ribbon falls when beaters are lifted, about 5 minutes. Sift flour over; using rubber spatula, gently fold in flour. Fold in chocolate mixture. Divide batter among muffin papers. Cover and chill until cold and firm, at least 25 minutes. DO AHEAD Can be made 1 day ahead. Keep chilled.
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