Today the weather gods paid us a visit and delivered snow and rain for the forecast all day long. These are the kinds of days I want to stay home and snuggle up with my boys on the couch and a cozy blanket with a yummy cup of hot chocolate in my favorite tinker bell coffee mug and watch our favorite movies all day. Unfortunately, it was Monday and our responsibilities and activities for the day took precedent and we weren’t able to do any of this, but one can simply dream right? I think this goes for most people, but what is it that is so amazing about the smell of rain after it hits the asphalt. It has to be the greatest smell in the whole world. Fortunately, I was able to cuddle up in bed with my puppy babies and a book and listen to the drops hit the window while my little one was taking his afternoon nap. Ahh.. the simple joys in life. I can’t imagine that people, who live where it rains all the time, feel the same about this type of weather as I do. If i were to live in one of those places, then I would never get anything done. I would just want to stay at home and soak up every minute of the wet weather.
Here is a yummy gf hot chocolate recipe from belle of the kitchen for you to save for a rainy day. Aren’t these so cute?
2 cups cup4cup flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
½ teaspoon salt
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup buttermilk
1 cup vegetable oil
1 cup hot water
¾ cup unsalted butter, softened
1 (7 oz) container marshmallow creme
1 cup powdered sugar
1 teaspoon vanilla extract
Toppings and decor:
Mini candy canes, cut to fit (see note below)
Crushed candy canes
Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
Pour batter into prepared cupcake liners, about ⅔ full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
To make the frosting, beat softened butter with an electric mixer over medium speed until smooth and creamy. Add in marshmallow creme and beat until combined. Finally add in the powdered sugar and vanilla, scraping down the sides of the bowl and mixing until smooth.
Top the cooled cupcakes with frosting, then sprinkle each one with mini marshmallows, chocolate chips, and crushed candy canes. Add a candy cane handle by inserting the hook end of the candy cane into the top-side of each cupcake. Enjoy soon after decorating.