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Baking peach gallettes for tomorrow’s brunch. Possible future nom: butternut squash and black-eyed pea chili; butternut squash veggie frittata.

We made some chocolate coconut double-dip cupcakes!

If you have toasted unsweetened coconut, you can skip ahead to making the batter.

If you have sweetened untoasted coconut on hand like I did, then this requires some work before you actually get to make the cupcakes.

Put 1-1/2 cups coconut in a colander and rinse under cold water for a little while. Squeeze some of the moisture out, and then spread the coconut evenly on a pan and pop it in the oven.

Bake for about 10 minutes, stirring frequently so the coconut doesn’t burn. After it cools, set it aside.

Combine 1 stick unsalted butter with 1-1/2 cups sugar in the mixer. Then add 3 eggs and mix on high speed for 6 minutes, or until fluffy.

In a separate bowl, combine and sift together:

1-1/4 cups cake flour

3/4 cup unsweetened cocoa

1/4 tsp baking powder

1/4 tsp salt

Once the butter, sugar, and egg mix is ready, mix half of your flour mixture in, then 1/2 cup buttermilk, then the last half of the flour mix.

I didn’t have buttermilk, but I mixed 1/2 cup regular milk with 1/2 tbsp vinegar and let it sit for 5 minutes. Not sure if this would work for soy milk.

Spray cupcake pan with cooking spray and put the batter in. Bake on 350F for about 15 minutes. They should be springy when touched. Let cool while you make the frosting.

Combine, in a bowl large enough to dunk cupcakes in:

1 tbsp unsalted butter

3/4 cup confectioner’s sugar

1/2 cup cocoa

Then pour 3/4 cup hot coffee over it, and whisk together. The mixture should be thin and syrupy, not thick like a frosting. Once the cupcakes are cooled, roll them all around in this mixture.

Roll the cupcakes in the toasted coconut.

Stack your cupcakes on a green plate on a blue counter.

SNEAK PEEK! What could this deliciousness be? Stay tuned.