As I’m nearing the end of designing my menu, I have created a couple of new cupcakes–one of which has become a new favorite to hang my hat on. Let’s start with the newest star, “Cocoa Smoke.”

From the ground up, the cupcake begins with a chocolate cookie crust, seasoned with Salish smoked salt and dark cocoa sugar from the Spice Station in Santa Monica. Next, we have a rich, chocolate cake with a touch of liquid smoke…

For the center, I felt like people often neglect an occasional opportunity for a crunch factor in a cupcake so I happily decided to add some. Tucked away inside, is a smooth, milk chocolate frosting (made with Organic Pastures Whole Raw Milk) mixed with coarsely crushed blistered almonds from Fat Uncle Farms….

On top, this little beauty is decadently finished with milk chocolate frosting and fried Apple Smoked Bacon bits.

For the second cupcake, I decided to jazz up the traditional “Snowball.” This cupcake has definitely earned its name, “Buzz Bunny.”

The foundation of this treasure is an espresso-infused chocolate cookie crust with a dash of dark espresso sugar. Second, we have chocolate cake made with freshly brewed coffee (made in a French press, of course)…

Hidden in the center is the true reason behind the name…a chocolate and Kahlua whipped cream filling…as you can tell, “buzz” isn’t just attributed to the coffee…

Lastly, I topped off this cupcake with a homemade marshmallow frosting and hand-tinted hot pink coconut flakes…

Time to find your newest favorites here :) 


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