Hot Chocolate And Grand Marnier 'Cupcakes'

Recipe Ingredients

6 oz	170g	Bittersweet or semisweet chocolate - chopped
		= (do not use unsweetened)
2 tablespoons	30ml	Unsalted butter - (1/4 stick)
1/2 cup	99g / 3.5oz	Sugar
2 cups	396g / 13oz	Eggs (large)
2 cups	396g / 13oz	Egg yolks (large)
2 tablespoons	30ml	Grand Marnier
		= (or other orange-flavored liqueur)
1/4 cup	15g / 0.5oz	All-purpose flour
		Lightly-sweetened whipped cream

Recipe Instructions

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 degrees. 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.

This recipe yields 12 cupcakes.

Source:
Bon Appetit, September 2003

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