Chocolate Souffle Grand Marnier Cupcakes

If you are a chocolate lover then do I have the dessert for you. These souffle cupcakes are the ultimate rich chocolate dessert! The cupcake size is the perfect individual portion to satisfy any chocolate craving and makes for simple, hassle-free entertaining if you're serving these to guests. These cupcakes are really just souffles that are baked in muffin tins so don't be alarmed when they puff up in the oven then sink slightly as they cool. Don't let the slightly crispy and crackled top fool you - it gives way to a soft, gooey and decadent chocolate centre that has just a hint of orange flavour from the liqueur. If you'd like a more pronounced orange flavour I would suggest adding a bit of orange zest to the batter, or serving with some Grand Marnier spiked whipped cream or chocolate sauce! 

Ingredients:

6 oz. semisweet chocolate

2 Tbsp. butter

1/2 cup white sugar

2 large eggs

2 large egg yolks

2 Tbsp. Grand Marnier

1/4 cup all-purpose flour

To serve: Chocolate sauce, whipped cream, or ice cream

Directions:

Line a 12-cup muffin pan with muffin liners. Combine the chocolate and butter in a small saucepan and stir over medium heat until melted and smooth. Remove from heat.

In a medium bowl, beat the sugar, eggs, egg yolks, and Grand Marnier together with an electric mixer until thick ribbons fall from the beaters when they are lifted, about 5 minutes. Sift the flour over this mixture and gently fold it in with a rubber spatula. Fold in the melted chocolate mixture until combined.

Divide the batter evenly among the lined muffin tins. I used a cookie scoop to do this. Cover with plastic wrap and chill until cold and firm, at least 25 minutes. 

Preheat the oven to 400 degrees F. Remove the cupcakes from the muffin pan and place them on a baking sheet (keep them in the liners). Or you could just bake them right in the muffin pan. Bake until the tops are puffed and cracked and a toothpick inserted into the centre comes out with moist batter attached, about 7 minutes.

Allow the cupcakes to cool slightly on a wire rack, then serve warm with a drizzle of chocolate sauce and whipped cream or vanilla ice cream! To make some spiked whipped cream simply combine 1 cup heavy cream with 1 oz. of Grand Marnier and beat until light and fluffy, or add 1 oz. to this homemade chocolate sauce recipe.

*Recipe adapted from Bon Appetit