These earl grey vanilla cupcakes are the second half of the potluck dish that I made earlier this week. If you didn’t see my last post, I brought these, along with my black sesame chocolate cupcakes, to a surprise baby shower. I don’t know if there are any fellow bloggers reading this (I guess this would also apply to the general public?) but I become slightly crazy when I take part in a potluck (especially if it is something that I’ve made for the first time and that I intend to post on the blog). I watch everyone’s face as they eat what I brought, judge how popular it is compared to other dishes, and feel compelled to keep tasting whatever I brought to make sure that I still think it is good. The best sign is if someone asks me for my recipe. That’s when I’ve succeeded at potlucking in my books. I recognize that this is probably not the best quality in a potluck participant but we all have our quirks?
A while ago we had a couple of friends over for dinner. I knew I wanted to make something sweet but didn’t want to bother with anything too fancy or that had any chance of failing, but I always like to try something new when I have the chance. Smitten Kitchen’s chocolate banana bread totally fit the bill (as her recipes often do). It’s something that I’ve been wanting to try as soon as I saw it but our classic banana bread is such a household staple, it’s hard to try “spend” our rotten bananas on something else. Luckily I made the executive decision to try something new, and as our apartment started to smell like the most delectable chocolate muffins, I knew it was a good choice. I didn’t know it then but that was the birth of these double chocolate coconut cupcakes.