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N/A Servings
Makes 12 cupcakes Difficulty
medium
Ingredients
6 oz. semisweet chocolate, chopped 2 Tablespoons unsalted butter 1/2 cup sugar 2 eggs 2 egg yolks 2 Tablespoons Grand Marnier 1/4 cup gf flour Whipping cream for topping
Directions
Line a 12 muffin pan with paper cupcake liners. Combine chopped chocolate and butter to a small saucepan over low heat. Stir with a rubber spatula until melted. Remove from heat. Add sugar, eggs, egg yolks and Grand Marnier to a large bowl and beat with electric mixer for about 5 minutes, until thickened and light in color. Sprinkle flour over batter and fold in with a rubber spatula. Fold in melted chocolate. Fill muffin cups half full and chill in refrigerator for 30 minutes. You can keep these in the refrigerator for up to a day before baking. Preheat oven to 400 degrees F. Bake for about 7 minutes. Cupcakes should puff and crack and an inserted toothpick should come out with moist batter attached. Let cool, the center of the cupcakes may fall slightly. When cool, the center of the cupcakes will be soft, almost like pudding. Top cooled cupcakes with whipped cream and serve.
Tips
You can keep these cupcakes in the refrigerator for a couple of days.
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