Hot Chocolate and a Sparkling Pinot Blanc

Happy, happy Turkey weekend! As always, hope it was spent stomach full and surrounded by loved ones. I enjoyed hosting my first Friendsgiving, some long training runs for an upcoming half marathon and picking out/setting up my first tree in my new home. Perfection all around.




But it wouldn’t be a complete weekend without a batch of cupcakes sitting in the kitchen (in my stomach). I am not ashamed to admit that I drew inspiration for this week’s from good ol’ Pinterest. I made some tweaks, and loved the final result. Meet- the Hot Chocolate Cupcake. A lot of chocolate, a little bit of peppermint and a little bit of marshmallow action. It didn’t keep me warm on this chilly day, but it did satisfy my sweet tooth 🙂

Recipe (makes 12)-


  • 1 cup cocoa
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp peppermint extract
  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 1 cup butter
  • 1/2 cup mini marshmallows


  • 12 oz confectioners sugar
  • 1 cup butter
  • 1/2 cup cocoa
  • 2 tsp peppermint extract

Combine all ingredients and cook these bad boys at 350 for 28 minutes (longer than usual). Cool, frost, you know the drill.

Hot Chocolate 2

Hot Chocolate 1

I’ve been sitting on this week’s sparkling for a few weeks and it was the perfect choice to pair with the Hot Chocolate cupcakes. Apolloni is a BEAUTIFUL vineyard near Forest Grove in the North Willamette Valley AVA. I loved everything I tried when I went wine tasting a few week’s ago, but this was a standout. It’s a sparkling Pinot Blanc, sweet and creamy with just the perfect level of acidity to balance out the chocolate in the cupcakes. It’s a wee bit floral as well with notes of honeysuckle. Highly recommend.


Hope everyone has a wonderful week!



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