RECIPE | Sunkissed Choc Orange Cupcakes with Grand Marnier ganache

To celebrate the much anticipated arrival of autumn I am very excited to share with you my latest cupcake creation.

(Drum roll please…)

Introducing the one and only:

Sunkissed chocolate orange cupcake with Grand Marnier ganache

A moist chocolate cupcake infused with orange zest and Grand Marnier topped with a luscious swirl of rich ganache and a slightly tangy orange sherbet buttercream. Add a slice of candied orange and you have the most delectable winter cupcake. Yum!

Need I say more?

Chocolate orange cupcakes with Grand Marnier ganache
Yields 18
A deliciously moist chocolate cake with rich ganache and orange sherbet buttercream.
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Ingredients
  1. 2 eggs, lightly beaten
  2. 1 teaspoon vanilla bean paste or extract
  3. 1 cup vegetable oil
  4. 1 cup sour cream
  5. 1 cup warm water
  6. 50 ml bottle Grand Marnier
  7. 2 cups plain flour
  8. 1 teaspoon bicarb soda
  9. 1 teaspoon baking powder
  10. 1 cup pure cocoa
  11. 1 tablespoon coffee mixed in 2 tblsp boiling water
  12. 1 1/2 cups castor (granulated) sugar
  13. Zest of 1 orange
Instructions
  1. Preheat oven to 180 C (350F)
  2. Line two muffin trays with cupcake papers
  3. In a medium bowl, hand whisk eggs, vanilla and oil
  4. Add sour cream.
  5. Dissolve coffee powder into boiling water and add to warm water. Pour into wet mixture
  6. Add 2 tablespoons of the grand marnier. Whisk to combine
  7. In a separate bowl sift flour, bicarb soda and baking powder. Hand whisk to combine
  8. Sift in cocoa powder. Whisk
  9. Using your fingers, rub orange zest into sugar until fragrant. Add to dry mix
  10. Slowly pour wet mix into dry mix and whisk well ensuring all ingredients are well combined
  11. Carefully scoop mixture evenly into muffin trays
  12. Bake in a moderate oven for 18 - 20 minutes. Cool on wire rack. Frost with a swirl of chocolate ganache and orange buttercream.
Orange sherbet buttercream
  1. 125g salted butter
  2. 125g cream cheese
  3. 1/2 teaspoon vanilla bean paste or extract
  4. 1 teaspoon orange extract or essence
  5. Approx 3 cups icing (powdered sugar), sifted
  6. Pouring cream
  7. Orange food colouring
Method
  1. Using an electric mixer on medium speed with a paddle attachment, beat butter until light and creamy, about 3 minutes. Add cream cheese and beat for another 3 minutes until very creamy.
  2. Add vanilla and orange extracts.
  3. Reduce mixer to low speed and slowly add icing sugar a little at a time. Add dashes of cream as mixture becomes stiff. Continue until frosting reaches desired consistency.
  4. Add a few drops of orange gel colouring. Whip until smooth.
Grand Marnier Ganache
  1. 200g dark chocolate (70% cocoa)
  2. 1/2 cup pouring cream
  3. 4 teaspoons Grand Marnier
  4. 1 teaspoon honey
  5. Finely chop chocolate and set aside in a heatproof bowl
  6. Put cream in a small saucepan and heat on stove on low heat until simmering
  7. Carefully pour cream over chocolate, leave about a minute and stir carefully with a spatula. Mix until all chocolate has melted and ganache looks smooth.
  8. Carefully stir in grand marnier and honey (which gives the ganache a shine)
  9. Let ganache sit at room temperature until thick enough to put into a piping bag with star nozzle.
Mama Bear's Kitchen http://mamabearskitchen.com.au/

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