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1
Preheat oven to 350. In a medium bowl, whisk together flour, salt, baking soda, and cocoa powder. Set these mixed dry ingredients aside.
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2
In a small bowl, mix sugar and orange zest. Use your fingertips to really work the orange oils into the sugar!
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3
Cream butter and orange sugar in a stand mixer (or with handheld mixer). Meanwhile, in a microwave or over a double broiler, melt the chocolate (but be careful not to burn it!).
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4
Gently mix the melted chocolate into the butter and sugar, just until combined. Add eggs and yolks, one at a time, mixing completely between additions. Stir in 1 1/2 Tbsp. of the orange juice. Mix in oil, vanilla extract, and yogurt.
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5
Fold about 1/3 of the dry ingredients into the wet, mixing until just combined. Repeat with remaining dry ingredients.
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6
Stir in Gran Marnier.
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7
Fill cupcake tins about 2/3 full. Bake 16-19 minutes, until a toothpick inserted into the center comes out clean. (For mini cupcakes, fill liners half full and reduce baking time to 10-11 minutes.) Cool on wire rack.
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8
I recommend icing with Gran Marnier buttercream. Easy adaptation on the icing, just use your favorite standard buttercream recipe and replace any milk with Gran Marnier. Delicious!
