Grand Mariner Dark Chocolate Cupcakes with Orange Curd and Grand Mariner Ganache Filling

Halloween is right around the corner. I love this holiday even more now that I am older. I enjoy all the Halloween treats, even more so, that Pinterest is around. But what I love the most is handing out candy to the cutest little monsters and princesses or literally anyone tiny dressed as anything. So adorable. So for my Halloween cupcake, I needed something that screamed Halloween.  What screams Halloween more than orange and black and what better way to represent orange and black than dark chocolate and orange? Well, maybe chocolate and orange in the form of a cupcake. Mmmm... 

Chocolate orange is a one of my favorite favor combinations. These Grand Mariner Dark Chocolate Cupcakes are so delicious and so potent that you can smell the glorious orange-y chocolate combination right when you pick it up. I had one on my desk to enjoy after lunch and my mouth was watering all day from the aroma. Each bite is a rich zing of orange from the frosting, cupcake and curd and a silky dark chocolate decadence from the cupcake and ganache. Its really a perfect pairing in every bite.

Grand Mariner Dark Chocolate Cupcakes
adapted from Baker's Royale
preheat oven to 375 degrees

3/4 cup dark chocolate dutch processed cocoa powder

12.25 oz all-purpose flour

1 1/4 cup caster sugar

1 1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp of espresso powder

3/4 tsp salt

2 large eggs

1/2 cup warm water

3/4 cup buttermilk

1/4 cup Grand Mariner 
3 tbsp vegetable oil

1 tsp pure vanilla extract

1. Stir together cocoa and espresso powders, flour, sugar, baking soda, baking powder, and salt into a large bowl. 
2. Add eggs, warm water, buttermilk, oil, and vanilla, and mix only until combined with a wooden spoon.

Fill to about 2/3 full. Bake for about 15 minutes or until tester comes out clean. Set aside to cool.

Orange Curd

1/2 cup butter
3/4 cup sugar
2 eggs, beaten
3/4 cup fresh orange juice
2 tbsp lemon juice
1 tsp lemon zest
1 1/2 tbsp orange zest

1. Over a double broiler combine butter, sugar, zest, and juice. 
2. When butter melts and mixture is hot, add a heaping spoonful of hot liquid to the egg mixture slowly to incorporate. 
3. Stirring constantly add the egg mixture very slowly to the pot. 
4. Continue to cook until mixture becomes thick and can cover the back of a spoon. 
5. Strain curd (if desired) into a glass bowl, cover top with plastic wrap and refrigerate. 

Cool completely. Core cupcakes and fill with desired amount of orange curd.

Grand Mariner Ganache
8 oz. dark chocolate (chips or small chunks)
2/3 cup heavy whipping cream
1 tbsp caster sugar
2 tbsp Grand Mariner
1 tsp vanilla extract

1. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. 
2. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (10 seconds). 
3. Add the extract, sugar, and Grand Mariner. Stir until combined.

Core cupcakes and fill with desired amount of ganache.

Grand Mariner Buttercream

1 cup butter, softened

1 tsp orange oil or orange extract

3-4 cups powdered sugar 

3 tbsp Grand Marnier

2 tbsp heavy whipping cream
Orange food coloring (if desired)

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, orange oil.
2. Mix well. Add liqueur and whipping cream alternately with as much powdered sugar to get desired consistency.

Fill pastry bag with large tip and frost cupcakes. Add sprinkles if desired.