Yesterday in honor of my new blog I baked some cupcakes!


They actually happen to be my favorite cupcakes that are amazing....usually. There is something about England that is not friendly to my recipes. Everything I have baked here so far has ended up less that what I expected.

The cupcakes were still yummy just not orgasm worthy like usual. They seemed soggy, instead of the moist they were in Tucson. They are also A LOT flatter than they have been in the past. Another thing that I remembered, was that before we moved I had the Dark Chocolate cocoa instead of just the regular Hershey's. It is a definite difference but something that can be easily remedied. The whole recipe can be fixed pretty easily I hope...its just frustrating when my "Go To" recipes aren't up to par.

Regardless...Here is the recipe...hopefully you live in a higher and dryer climate...these should turn out for you perfectly. Also the Dark Cocoa REALLY makes a difference.

Chocolate Cupcakes with Coconut Chocolate Glaze

1 1/2 cups butter (cut into pieces)
1 cup fresh brewed coffee
1/2 cup milk
3/4 cup cocoa
3 cups all purpose flour
3 1/4 cups sugar
3/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp soda
3/4 cups sour cream
3 Eggs
1 1/2 tsp. vanilla

Glaze:
6 oz semisweet chocolate
1/2 cups canned coconut milk
1 to 2 TBS corn syrup
1 1/2 cups coconut toasted

Preheat oven to 350 degrees. Line pan with cupcake liners. Put butter, coffee, milk and cocoa into microwave safe covered bowl. Microwave until the butter melts. Whisk to combine. In a large bowl mix flour, sugar, baking powder, salt, and baking soda. Set aside. In a small bowl beat sour cream, eggs and vanilla. Whisk hot cocoa mix into dry ingredients. Then stir in sour cream mixture just until combined. Fill muffin cups 3/4 full. Bake for 30 minutes or until cakes test done. Cool cakes in pans then remove to rack.

For Glaze, place chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil. Then pour over chocolate. Let stand for 10 minutes then stir until smooth. Glaze cakes and scatter coconut over top.

This recipe for me usually makes 3 dozen cupcakes

(Most of which I send to work with my husband since the kids and I have no business eating 3 dozen cupcakes!)