It was definitely a labor of love to get this website up and running and there were plenty of days when I thought that it really wasn't going to be worth all of the frustration but I'm happy to report that I was COMPLETELY wrong. It was totally worth it!
The picture index is just as helpful as it is beautiful too. Use it to make weekly menu planning easier. I have a schedule that I use to plan our meals and on Meatless Mondays for example, I head to the seafood page, browse until I find a picture that I like, click on the picture and pull up the recipe. All that's left to do is the grocery shopping.
I am so thankful that you found my new website and I hope that you will stop back often. Make sure that you stay connected with me on social media so you know when the newest recipes and blogs are posted. Visit my connect page to see all of the different ways that you can stay connected with me.
I wouldn't be very hospitable if I didn't have something sweet to offer you for stopping by so please accept this decadent Hot Chocolate Cupcake. Enjoy!
6 Tablespoons butter
1/3 cup oil
1/2 cup bittersweet chocolate chips
1/2 cup water
1 1/2 cups flour
1 1/2 cups sugar
1/3 cup cocoa powder
1 1/2 eggs
1/3 cup buttermilk
1 teaspoon vanilla
1 1/2 teaspoon baking soda
1/4 teaspoon salt
6 egg whites
1 1/2 cups sugar
3/4 teaspoon cream of tartar
Heat oven to 350. Place cupcake liners in jumbo cupcake pan.
In saucepan, combine butter, oil, chocolate and water. Heat over medium heat until melted.
Whisk together flour, sugar and cocoa powder in bowl of standing mixer.
Pour hot chocolate mixture into mixer and beat until combined.
Add eggs, one at a time.
Sprinkle baking soda and salt over batter. Combine buttermilk and vanilla. Add to batter.
Mix until well combined.
Fill cupcake liners 2/3 full with batter.
Transfer cupcakes to a wire rack and cool completely.
Use a cupcake corer to cut a hole in each cupcakes.
Combine butter, marshmallow fluff and powdered sugar in bowl of standing mixer.
Add cream and beat until combined.
For Marshmallow Meringue:
Heat egg whites, sugar and cream of tartar in a double boiler until warm to the touch.
Spoon mixture into a pastry bag fitted with a round tip and pipe frosting onto cupcakes.