Truffled Grand Marnier Cupcakes
- FOR THE CUPCAKES:
- 1 whole Orange, Zested
- 1/4 cups Orange Juice
- 1 Tablespoon Grand Marnier Liqueur
- 1 cup Water
- 1/3 cups Vegetable Oil
- 3 whole Egg Whites
- 1 box (18.25 Oz. Box) White Cake Mix
- 24 whole Chocolate Truffles
- _____
- FOR THE FROSTING:
- 1 cup Chopped Truffles
- 1-1/2 teaspoon Grand Marnier Liqueur
- Preheat oven to 350F. Line cupcake pans with baking papers. Zest orange into large mixing bowl. Juice the orange for 1/4 cup juice. Add juice, Grand Marnier, water, oil, egg whites, and cake mix into the bowl with zest. Mix low for 30 seconds. Increase speed to medium and mix for 2 minutes. Fill each cupcake well a little under 2/3 full. Push a whole truffle into center. Bake for 15 minutes, or until the cupcakes spring back when pushed. Allow cupcakes to cool on wire racks for about 1/2 hour.
- To make the frosting, melt the chopped truffles in the top of a double boiler with a splash of Grand Marnier. Spread over cooled cupcakes. I had extra chocolate left over, so I just started pouring toward the end. Neat or messy, your choice!
- You could very easily use chocolate cake mix or your own from scratch recipe. I had to use the box before it expired. Also, the truffles I used were the bagged kind, commonly found in holiday gift baskets. I haven't tried this with homemade candies.
orange, ubc, grand marnier, water, vegetable oil, egg whites, white cake mix, chocolate truffles, frosting, truffles, grand marnier
Taken from tastykitchen.com/recipes/desserts/truffled-grand-marnier-cupcakes/ (may not work)