So I've seen Choclate liquor and Creme de Cacao used in recipes and after reading about them (after I already bought the creme) I discovered they are very different and I should've not bought the creme ($6.99) but bought the Godiva Chocolate Liquor ($28.99). I don't have a recipe for them, but thought it might liven up some chocolate things like muffins, cupcakes, rumballs, cookies, etc. Now I'm not familiar with alcohol since I only buy it to cook with once in a blue moon. I am familiar with brands and basic types (used to work in a grocery store) but not familiar with drinking it (gives me heart burn).

So I guess my question is what do you add them too? Can I use the creme de cacao to deepen the chocolate flavor like I would with coffee? In recipes, do I treat it like a regular alcohol or like a heavy cream? .

I'm also worried about sinking since I made some chocolate cupcakes and added liquid non-dariy creamer to them and they sunk in the middle (yet were fully cooked).

I would someday love to buy the Godiva bottle, but alas that's a lot to spend for an experiment. If you can't tell, I have yet to open the bottle of creme de cacao so I'm not entirely sure what it looks or smells like yet. If you think I should just return it, I do have my reciept, but please justify why I would need a $28 Godiva bottle (that's the only other one they sell). I think I may just soak some raisins in it and bake a quick bread (got the idea from mimifix on a fruitcake thread) or make more rum balls with it.

Thanks in Advance!