I wanted to bake my boyfriend's mother something special for Mother's Day. When I asked him what his mother liked, he said "double chocolate." I started thinking about the type of dual-chocolate confection I wanted to make and decided upon cup cakes.
Because everything I make must be dairy free - I needed to review a lot of different recipes and create one that would create a delicious dairy free cupcake. I also wanted to experiment by modifying meringue-based buttercream recipe that I found on Epicurious that combined the double-boiler method of a swiss meringue frosting, but with whole eggs and the addition of butter - like an Italian meringue buttercream. However, I needed to make it both dairy free and chocolate.
Here's what I did...
I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and @Debs121212 on Instagram.
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