Debbie Gordon's Chocolate Grand Marnier Cupcakes
Why I Love This Recipe
Delicious cupcakes for any occasion
Ingredients You'll Need
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder (Debbie’s note: I used Ghirardelli cocoa powder)
2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee (Debbie’s note: I used ¾ cup of hot coffee, as I believe 1 C is too much)
1. Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
3. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.
4. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use an apple corer because I am