-
1
Heat oven to 350u00b0F.
-
2
Grease 12-cup muffin pan or line with baking cups.
-
3
In large bowl, beat butter and 3/4 cup sugar at medium speed 5 to 6 minutes or until light and fluffy.
-
4
Beat in egg, 1 tablespoon orange peel and 1 teaspoon Grand Marnier.
-
5
In medium bowl, stir together flour, baking powder, baking soda and salt.
-
6
At low speed, beat sour cream into butter mixture alternately with flour mixture.
-
7
Spoon batter into muffin pan, filling two-thirds full.
-
8
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
-
9
Cool on wire rack 10 minutes.
-
10
Remove from pan; cool completely.
-
11
Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolves.
-
12
Remove from heat; stir in 2 tablespoons Grand Marnier.
-
13
Poke holes with toothpick in top of each cupcake.
-
14
Using pastry brush, brush tops liberally with Grand Marnier glaze.
-
15
Place chocolate in small heavy resealable plastic bag; add shortening and seal.
-
16
Place in pan of simmering water; turn off heat.
-
17
Allow bag to sit several minutes; remove from water.
-
18
Smooth melted chocolate by working bag with hands.
-
19
Cool 5 minutes.
-
20
Cut off tiny corner of bag; drizzle chocolate over cupcakes.
