Tag Archives: Coconut

Day 336 – Vanilla Bean-Coconut Cupcakes

2 Jul

I have become kind of a huge fan of vanilla bean.  And coconut.  They aren’t things I necessarily used a lot before the start of this blog.  But now…big fan!  So I knew these Vanilla Bean-Coconut Cupcakes (recipe below from bon appetit) needed to make the list.

Vanilla-Bean-Coconut-Cupcak     Mini-Vanilla-Bean-Coconut

The cupcakes are dense and a little greasy, but nice and moist. They have a strong vanilla flavor. Not overly sweet.

VB-Coconut-Frosting

The frosting is soft and creamy. It has a sweet, milky vanilla taste to it. Surprisingly, I don’t get a lot of coconut flavor. I was kind of hoping for more, but it’s pretty good anyway.

Note: It says to pipe the frosting on, but mine was much too thin to pipe. So I dolloped it on instead. With more sugar it might have been able to be piped, but I didn’t want to make it any sweeter.

VB-Coconut-Cupcake     Mini-VB-Coconut-Cupcake

With the shredded coconut topping, the coconut flavor comes out a lot stronger. It’s a smooth, soft cupcake overall. Very strong vanilla flavor and a follow-up flavor of coconut. Sweet and simple.

VB-Coconut-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19

RECIPE

Vanilla Bean-Coconut Cupcakes (recipe from bon appetit)

Cupcakes:

  • 2 13- to 14-ounce cans unsweetened coconut milk, reduced
  • 2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 3 large eggs
  • Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
  • 1 cup reduced coconut milk (see above), room temperature

Frosting:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1/3 cup reduced coconut milk (see above), room temperature
  • Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

For directions visit bon appetit.

*Tomorrow: Salted Triple Caramel Cupcakes*

Day 333 – Chocolate Coconut Cupcakes

29 Jun

I was definitely feeling a lack of chocolate this week.  So these Chocolate Coconut Cupcakes (recipe below from Baker by Nature) were kind of a last minute addition, but I’m hoping they were a good one!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are extremely soft and moist. They have a sweet chocolate flavor. Almost dark, but not bitter. Just a rich chocolate.

Coconut-Cream-filling

The filling is thick and gooey. It has a sweet cream flavor with lots of coconut thrown into the mix. Simple and sweet.

Coconut-Frosting

The frosting is extremely sweet! Very sugary. With a nice, light coconut flavor.

Note: It says to mix in the flaked coconut, then pipe onto the cupcakes. It makes for some messy piping, but it works…technically.

Chocolate-Coconut-Cupcake     Mini-Chocolate-Coconut

The cupcake and filling balance the sweetness in the frosting nicely. It’s still sweet, don’t get me wrong. Quite sweet. This cupcake is very soft and smooth overall. Pretty ooey gooey too. It’s rich, but not heavy, which is hard to do in a cupcake.

Chocolate-Coconut-halved

Scoring Sheet:

  • Cupcake Taste: 4.5
  • Frosting Taste: 3.5
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 20

Chocolate-Coconut-top

RECIPE

Chocolate Coconut Cupcakes (recipe from Baker by Nature)

Chocolate Coconut Cupcakes:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup coconut oil
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup boiling water

Coconut Cream:

  • 1 cup heavy whipping cream
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1 stick butter, at room temperature
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 4 ounces sweetened shredded coconut

Coconut Buttercream:

  • 6 ounces unsalted butter, very soft
  • 1 teaspoon vanilla extract
  • 3 cups confectioners’ sugar, sifted
  • 2 tablespoons coconut milk
  • 1 (7 ounce) package sweetened flaked coconut, divided

For directions visit Baker by Nature.

*Tomorrow: Chocolate Avocado Vegan Cupcakes*

Day 308 – Pina Colada Cupcakes

4 Jun

It’s Wednesday.  It’s summer(ish).  And these Pina Colada Cupcakes (recipe below from Baked Perfection) might be just the thing to push us into the weekend.  And, good news for me, they’re non-alcoholic.  Even better for a mid-week treat!

Coconut-Pineapple-cake     Mini-Pineapple-Coconut

The cupcakes are soft and smooth and little muffin-like. They are sweet with a little vanilla-coconut flavor.

Coconut-Frosting

The frosting is thin. Somewhere between a glaze and a frosting. It’s very sugary. Mostly the flavor is sugar. I’m not sure I’d taste coconut or pineapple if I didn’t know they were in it. It taste more like a glaze of sugar and milk or water.

Note: I added an extra 2/3 cup powdered sugar and my frosting was still too thin to pipe. I used it as more of a glaze.

Pina-Colada-Cupcake     Mini-Pina-Colada

This is a very sweet cupcake. Very. Sweet. The pineapple and coconut flavors are a little more apparent when they’re together. But it’s still mostly about the sugar. It’s all about the sugar.

Pina-Colada-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3
  • Overall Taste: 3.5
  • Appearance: 3
  • Ease of Making: 4.5
  • TOTAL: 18

Mini-Pina-Colada-top

RECIPE

Pina Colada Cupcakes (recipe from Baked Perfection)

Pina Colada Cupcakes:

  • 1/2 cup butter, softened
  • 2/3 cups sugar
  • 1 egg
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut milk
  • 1/2 cup crushed pineapple in juice

Pina Colada Cupcakes:

  • 1 stick of butter, softened
  • 3 cups powdered sugar
  • pinch of salt
  • 4 tablespoons pineapple juice
  • 2  1/2 tablespoons coconut milk

For directions visit Baked Perfection.

*Tomorrow: Tiramisu Cupcakes*

Day 266 – Coconut Cupcakes with Cream Cheese Icing

23 Apr

I don’t know about you, but on Wednesdays, sometimes, I just need a little pick-me-up.  Ya know, something light.  Fluffy.  Creamy.  Ya know.  Sweet and simple.  And these Coconut Cupcakes with Cream Cheese Frosting (recipe below from Food Network).

Coconut-Cupcakes     Mini-Coconut-Cupcakes

The cupcakes are dense, but springy, and a little sticky. They have a sweet, almond flavor, reminiscent of Angel Food Cake, but it’s a totally different texture. The coconut adds a nice texture and flavor. Kinda reminds me of a coconut macaroon.

Cream-Cheese-Frosting

The frosting is fluffy and smooth. It has a strong cream cheese flavor. I’d like more vanilla or almond, or maybe both. I’m getting mostly sweet cream cheese. Which isn’t bad, just not terribly interesting.

Coconut-Cream-Cheese     Mini-Coconut-Cream-Cheese

Together it’s almost like eating a frosted macaroon. The almond in the cupcake definitely makes up for the lack in the frosting. And the sweetness of the frosting brings out the coconut in the cupcake. Very complementary to one another.

Coconut-Cream cheese top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19

Mini-Coconut-Cream cheese-top

RECIPE

Coconut Cupcakes with Cream Cheese Frosting (recipe from Food Network)

Cupcakes:

  • 3/4 pound unsalted butter, at room temperature
  • 2 cups sugar
  • 5 eggs, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 14 oz sweetened, shredded coconut

Frosting:

  • 1 pound cream cheese, at room temperature
  • 3/4 pound unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 1/2 pounds confectioners’ sugar, sifted

For directions visit Coconut Cupcakes with Cream Cheese Frosting.

*Tomorrow: Pink Lemonade Cupcakes*

Day 260 – Coconut and Peach Cupcakes

17 Apr

The weekend is so (so) close.  But, before we dive into the gluttony that comes with the weekend, I thought we’d another light and Springy cupcake.  Hence, these Coconut and Peach Cupcakes (recipe below from Lobster & Swan).

Coconut-Cupcake     Mini-Coconut-Cupcake

The cupcakes are moist, but crumbly. They have a slightly sweet flavor, almost like cookie dough.

Coconut-Milk-Frosting

The frosting is smooth and silky. It has a sweet, sugary flavor. It doesn’t have a terribly strong coconut flavor.

Coconut-and-Peach-Cupcake     Mini-Coconut-Peach-Cupcake

Together it’s a sweet, simple little cupcake. It’s smooth and soft, with a little tartness from the peaches in the middle.

Coconut-and-Peach-top     Mini-Coconut-Peach-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 18.5

RECIPE

Coconut and Peach Cupcakes (recipe from Lobster & Swan)

Cupcakes:

  • 120g self-raising flour
  • 70g caster sugar
  • 70g soft brown sugar
  • 40g lightly salted butter
  • 1/2 tsp vanilla extract
  • 120ml coconut milk
  • 1 egg
  • 1/2 can tinned peaches drained and diced

Frosting:

  • 250g icing sugar
  • 80g butter
  • 40ml coconut milk
  • desiccated coconut to decorate

120g self raising flour
70g caster sugar
70g soft brown sugar
40g lightly salted butter
1/2 tsp vanilla extract
120ml coconut milk
1 egg
1/2 can tinned peaches drained and diced

Frosting
250 icing sugar
80g butter
40ml coconut milk
desiccated coconut to decorate.

– See more at: http://blog.lobsterandswan.com/2013/07/coconut-and-peach-cupcakes/#sthash.1MBHznzk.dpuf

120g self raising flour
70g caster sugar
70g soft brown sugar
40g lightly salted butter
1/2 tsp vanilla extract
120ml coconut milk
1 egg
1/2 can tinned peaches drained and diced

Frosting
250 icing sugar
80g butter
40ml coconut milk
desiccated coconut to decorate.

– See more at: http://blog.lobsterandswan.com/2013/07/coconut-and-peach-cupcakes/#sthash.1MBHznzk.dpuf

For directions visit Lobster & Swan.

*Tomorrow: Vanilla Cupcakes with Pink Lemonade Buttercream*

Day 219 – Cherry Coconut Cupcakes

7 Mar

I love a good, classic, simple cupcake.  One that’s easy and pretty.  That you could use for lots of different events or just for a nice at-home cupcake.  And I have a feeling that these Cherry Coconut Cupcakes (recipe below from Sweetopia) are gonna be just that.

Cherry-Cupcake     Mini-CC-Cupcake

The cupcakes are very soft and chewy with a very light pink color. The cherry and coconut go really well together. It’s not overly sweet, except for what you get from those 2 flavors. It’s simple and pretty. And the coconut gives it a nice texture.

Note: It didn’t say what to do with the chopped cherries, so I just folded them in with the coconut.

Almond-Frosting

The frosting is light and smooth, but very easy to pipe. It is extremely sweet by itself. With a nice vanilla-almond flavor.

Note: It gives options for flavoring. I chose 2 tsp vanilla and 1 tsp of almond extract, cause it goes so well with cherry and coconut.

Cherry-Coconut-Cupcake     Mini-Cherry-Coconut

This is a smooth, creamy cupcake. All the parts are very soft. And the flavors go really well together. The cherry is the star, but it’s not terribly aggressive. The coconut and that tiny almond flavor complement the cherry beautifully. This is a perfect spring or summer cupcake. Light and refreshing. (Or a good cupcake for winter, when you wanna feel the warmth of spring!)

Cherry-Coconut-top     Mini-Cherry-Coconut-top

Scoring Sheet:

  • Cupcake Taste: 4

  • Frosting Taste: 3.5

  • Overall Taste: 4.5

  • Appearance: 4.5 (simple and adorable)

  • Ease of Making: 4

  • TOTAL: 20.5

RECIPE

Cherry Coconut Cupcakes (recipe from Sweetopia)

Cupcakes:

  • 3/4 pound unsalted butter, room temperature
  • 2 cups sugar
  • 5 large eggs, room temperature
  • 4 tbsp maraschino cherry juice
  • 1 tsp vanilla extract
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 10 oz sweetened, shredded coconut
  • 1/4 cup maraschino cherries, roughly diced

Frosting:

  • 2 lbs icing sugar
  • 1 lb unsalted butter, softened
  • 1/3 c milk
  • 3 tsp flavoring (vanilla or almond extract)

For directions visit Sweetopia.

*Tomorrow: Double Chocolate Cupcakes*

Day 205 – Coconut Lovers Cupcakes

21 Feb

Coconut Lovers Cupcakes (recipe below from the baking cup).  I mean.  How can I resist?  It’s all coconut.  Now, I will say, I wasn’t always a big fan of coconut.  Or a fan at all.  But at some point in my 20’s, it just started working for me.  Let’s see if it works for you…

The cupcakes are moist, but not wet, and densely squishy.  A little mix between angel food and sponge cakes.  They have a simple, sweet coconut flavor.  The little bits of coconut are a nice way to break up the texture.

Coconut-frosting

The frosting tastes and feels like a regular buttercream.  I get the vanilla flavor a lot stronger than the coconut milk, which is kind of a shame.  Next time I might add more coconut milk and less vanilla, just to see if it brings out the flavor a little more.

Coconut-Lovers     Mini-Coconut-Lovers

The coconut flavor is more apparent when you put them together.  It’s a sweet cupcake.  Not aggressively so, but pretty sweet.  Nice coconut flavor.  This is a classic cupcake.  Not a lot of frills, but a simple, yummy cupcake.

Note: The mini are tiny and adorable and extremely accurate to the full-sized flavor.

Coconut-Lover-top     Mini-Coconut-Lovers-top

Scoring Sheet:

Cupcake Taste: 4

Frosting Taste: 3.5

Overall Taste: 4

Appearance: 4

Ease of Making: 4.5

TOTAL: 20

RECIPE

Coconut Lovers Cupcakes (recipe from the baking cup)

Cupcakes:

  • 2 and 1/4 cups cake flour
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 and 1/2 sticks unsalted butter, room temperature
  • 1 and 1/2 cups white granulated sugar
  • 5 large egg whites, room temperature
  • 2 teaspoons vanilla extract
  • 1 and 1/4 cups light unsweetened coconut milk, room temperature
  • 1 cup sweetened coconut flakes, packed

Frosting:

  • 3 sticks unsalted butter, room temperature but still cold to the touch
  • 2 and 1/4 cups powdered sugar
  • 3/4 teaspoon sea salt
  • 1 and 1/2 teaspoons vanilla extract
  • 1 and 1/2 tablespoons unsweetened coconut milk, room temperature
  • 1 and 1/4 cups sweetened coconut flakes for garnish {optional but highly recommended}

For directions visit the baking cup.

*Tomorrow: Cinnamon-filled Spiced Cupcakes*

Day 123 – Oatmeal Cupcakes with Toasted Coconut Pecan Frosting

1 Dec

It is chilly.  And, by chilly, I mean really, really, really cold here.  Oh sure, there are a couple nice days scattered around, but overall: COLD.  So, to get December started, I decided on a nice toasty, warm-me-up kinda cupcakes.  Oatmeal Cupcakes with Toasted Coconut Pecan Frosting (recipe below from Princess in the Kitchen).  Also….tis the season, right?  So, all month long, enjoy my assortment of holiday decorations and ornaments!

Oatmeal-Cupcake     Mini-Oatmeal-Cupcake

The cupcakes are dense and really sticky.  They taste a lot like lightly sweetened oatmeal. Not bad, just not very exciting.

Pecan-Frosting

Yum, yum, yum! I could just sit and eat this bowl of frosting.  It’s chunky and sticky. Very easy to plop onto the cupcakes.  The sweetness from the coconut with the brown sugar, together with all the texture and crunch…just yum!

Oatmeal-Cake-with-Frosting     Mini-Oatmeal-with-frosting

The frosting definitely brings out the best in the cupcake. The sweetness of the frosting balances really nicely with the simple oatmeal flavor of the cake. It’s almost like eating an oatmeal whoopie pie with coconut frosting. A little cookie, a little cake kinda thing.

Notes: I actually prefer the frosting-cupcake ratio in the mini. They aren’t quite as stable, but you get more frosting-to-cupcake, which is nice.

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4.5
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 18.5

RECIPE

Oatmeal Cupcakes with Toasted Coconut Pecan Frosting (recipe from Princess in the Kitchen)

Oatmeal Cupcakes
1/2 cup quick cooking oats
3/4 cup water, boiling
1/2 cup sugar
1/2 cup brown sugar
2/3 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/4 cup shortening

Toasted Coconut Pecan Frosting

3 tablespoons melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup pecans, chopped
2 tablespoons milk
1/2 teaspoon vanilla

For directions visit Princess in the Kitchen.

*Tomorrow: Gingerbread Cupcakes*

Day 100 – German Chocolate Cupcakes

8 Nov

Day 100!  Yes!!  That’s a milestone, right?  That also means 265 days left.  Yes, that sounds like a lot.  But 100 is a lot of cupcakes.  A lot.  Wow.  Now I feel like I should diet….

Alright, while I hit the gym, you enjoy these German Chocolate Cupcakes (recipe below from Snacking in the Kitchen) and today’s book: The Curious Incident of the Dog in the Night-Time by Mark Haddon.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The actual cake part is kinda like a devil’s food, but not quite as dense and moist. A little lighter and a little crumbly.  It has a nice, sweet chocolate taste. Not over stated, just simple.

Coconut-Walnut-frosting

The frosting/filling is thick, but not stiff. The chunks of coconut and walnut make a nice texture for it.  It’s a very sweet, nutty/coffee flavor. (I should have made more cause my husband kept sneaking spoonfuls when I wasn’t looking…)

German-Chocolate-Cupcake     Mini-German-Chocolate

This is not as rich as I was anticipating! It looks gooey and rich, but it’s very understated. It’s sweet, chocolatey, coconut-y (??). But not overwhelming at all. A nice, delicate cupcake.

Gooey-center

Notes: The minis weren’t bad for flavor, but it’s one bite or none. Don’t try to bite it in half. Not worth it. I really enjoyed having the frosting and filling as the same thing. It made the “making” part much easier.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 3.5 (No mixer required for either part! But they weren’t just throw ’em in a bowl cupcakes either.)
  • TOTAL: 19

RECIPE

German Chocolate Cupcakes (recipe from Snacking in the Kitchen)

For frosting:

1/2 cup packed light brown sugar
1 tablespoon cornstarch
pinch of salt
1 cup evaporated milk
2-4 tablespoons prepared coffee, cold
1/4 cup unsalted butter, at room temperature
1/2 cup sweetened flaked coconut, toasted
1/2 teaspoon vanilla
1/2 cup walnuts, toasted, and chopped
 
For cupcakes:
1 1/4 cups all purpose flour
1/2 cup unsweetened, high-quality cocoa powder, sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup vegetable oil
2-4 tablespoons prepared coffee, cold
1 egg
1 teaspoon vanilla
1 cup buttermilk
Garnish
 
sweetened flaked coconut, toasted

For directions visit Snacking in the Kitchen.

*Tomorrow: Glazed Doughnut Cupcakes*

Day 72 – Flaked Coconut Cupcakes

11 Oct

It’s Friday!! AND it’s my Aunt Nancy’s birthday.  She is a huge part of the reason I love to bake and gave me lots of yummy inspiration while I was growing up.  Love you, Nana!!

Now, I’m pretty sure we could all use a little something light. Light and fluffy to whisk us away into the weekend! I have a feeling these Flaked Coconut Cupcakes (recipe below from Southern Girl. City Swirl.) are just the ticket!

Coconut-Cupcake     Mini-Coconut-Cupcake

Minis are very dense, but not too thick to enjoy. Full-size is a nice typical white cake texture. Not thick like a pound cake, but not angel food light either.  There’s a nice, even taste to the cake. Not necessarily exciting, but a light, sweet coconut taste.

Coconut-Lime-Frosting

The frosting is creamy, but still stable enough.  The frosting is very interesting! The lime and the coconut almost make me think of Key West – drinks by the beach, sunset…sorry, I got lost for a moment.

Flaked-Coconut-Cupcake     Mini-Flaked-Coconut-Cupcake

There is no mistaking that this is a coconut cupcake. Packed with coconut flavor. The lime adds a nice tart and the coconut adds texture without it being a crunch (like you’d get with toasted coconut). The full-sized packs more flavor, but the mini is pretty nice too. And, I don’t usually say this, but load on the frosting. It’s yummy. And it gives the cake a lot more depth than it has alone.

Note: The original blogger had found this beautiful, big flaked coconut. I couldn’t locate any, so make sure to check out her pics too, cause that coconut looks great!

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 19.5

RECIPE

Flaked Coconut Cupcakes (recipe from Southern Girl. City Swirl.)

What you need:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 3 large egg whites
  • 3/4 cup coconut milk or 3/4 cup whole milk (not sweetened coconut milk)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, room temperature (1 stick)
  • 1 cup sweetened shredded coconut

For the frosting:

  • 4 ounces cream cheese, room temperature (do not use nonfat)
  • 1/4 cup unsalted butter, room temperature (1 stick)
  • 1 teaspoon coconut extract
  • 2 ounces white chocolate, melted (30 seconds in the microwave)
  • Zest of 1 lime
  • Juice of 1 lime
  • 1-2 cups powdered sugar
  • 1 cup sweetened flaked coconut (for topping)

For directions visit Southern Girl. City Swirl.

*Tomorrow: Chocolate S’mores Cupcakes*

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