- preheat oven to 350 degrees F, whisk sugar and cocoa powder together
- on the stove top, melt butter, allowing it to turn golden brown, then add sugar/ cocoa and Grand Marnier, whisk until smooth
- bring to room temperature then whisk in eggs, vanilla, and sour cream until well combined
- in another bowl whisk together flour, baking soda, baking powder, and salt, then gradually add it to the sugar/ sour cream mixture, beat for approx 2 minutes or until smooth and well combined
- stir in chocolate chips
- fill lined cupcake tines 2/3- 3/4 full, and bake for 15-20 minutes
- cool completely before frosting
- beat butter until creamy
- add 2 cups powdered sugar, beat
- add 1 tablespoon GM, beat
- alternate adding remaining powdered sugar with 1 tablespoon GM, beating until combined between each (+/- GM for desired consistency, I used 5 tbsp)