This post may contain affiliate links. Please read our privacy policy.

Happy Monday! I just wanted to take a second to direct you to my guest post on Three Many Cooks for Grand Marnier Cupcakes. If you follow My Baking Addiction on Facebook, you may recall seeing a sneak peek of these delectable, boozy cupcakes yesterday afternoon.

It really doesn’t get much better than moist chocolate cupcakes filled with Grand Marnier infused ganache and topped with Grand Marnier Buttercream…are you drooling yet? If so, head over to Three Many Cooks for the recipe.

If you’re new to their site, be sure to take a few minutes to look around and take in all the deliciousness that Pam, Maggy, and Sharon have to offer! Be sure to check out their guest post here on MBA for Victoria Sponge Cupcakes!

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Martha says:

    I think this recipe might be a bit runny. Would it be ok to add some more flour. Maybe a tablespoon or two.

    1. Jamie says:

      If you add more flour the cupcakes may be a little drier and slightly different consistency. I hope this is helpful.


  2. The Cupcake Daily Blog says:

    Absolutely lovely! :)

  3. Louise Leamen says:

    Hi there
    I saw your post on Interest for the Grand Marnier cupcakes.
    Would you please be so kind as to send me the recipe.
    Thank You.

  4. Gravy Girl says:

    I made these last month for a friend’s birthday. They were the hit of the neighborhood. In fact, they are still talking about them. This recipe made me look good! Thanks for putting up this recipe. It is a keeper.
    Yesterday, I made the cupcake recipe into a two layer cake. I had some frosting left from the cupcake adventure in the freezer. So, I added about a third of a plain buttercream recipe to the leftover orange frosting and ended up with a lightly flavored buttercream that went fabulously with the dark chocolate cake. Another home run! Many Thanks. GG

  5. Erin A says:

    Yumm! I made a delicious Creme Brulee French Toast with Grand Marnier this weekend and topped it with Drunken Strawberries, marinated in Grand Marnier and Sugar overnight…posted to my blog.

    I also made Double Chocolate Stout Cupcakes last night with Irish Cream Buttercream Frosting (cake with Young’s Double Choc Stout beer and frosting with real Irish Cream). Posted those today! SOOOOO GOOD!

    These sound great! THX!

  6. Lacey B says:

    Hello! I just made these cupcakes and the batter was really runny. Is that right? Thanks!

    1. LaCheshireChat says:

      Lacey: I made these yesterday and thought exactly the same thing! I’m thinking there must be a mistake in the amount of either coffee or flour, but, baked them anyway. They WERE extremely moist, yes, but in the bottom of each cupcake paper was a bit of liquid, even though I baked them the full 22 minutes, used 24 papers and probed the cakes and they tested dry. So, the crumb was fine and good, they tasted lovely and moist, just, well, wet in the bottom.
      Jamie, are these your ‘reference’ chocolate cupcakes you spoke about on the Nutella cupcake topic? I used your Nutella frosting yesterday with these cupcakes to great success. I didn’t fill them because they were to wet to do that, but, wow. It was great just with the frosting! You helped make several French children very happy!
      Kind regards, Kitty :)

    2. Jamie says:

      I have used this cupcake recipe more times than I can count and although the batter is definitely runny, they typically bake up beautifully. Sorry they had wet bottoms!

    3. LaCheshireChat says:

      Thank you for the reassurance, Jamie! Trust me, no one complained! I’m just a bit obsessive sometimes, I’m already over it. I’m calling it ‘bonus chocolate sauce’, so, there.
      The ‘wetness’ probably has something to do with the French flour I have to use, soft summer wheat as opposed to American hard winter wheat. In the US I always used King Arthur with consistent results, but here the flour is substantially different. Which makes for fabulous yeast breads but it also means I’ve had to slightly adjust all my American quick bread and cake recipes.
      Oh dear! I’ll have to make more and experiment, my poor children! :D
      Thank you for the great Blog, it’s very deliciously fun!
      Kind regards, Kitty

    4. Jamie says:

      The batter is definitely runny, but I promise they bake up perfectly!