Daiquiri daze

I was long overdue for some cupcakes from Tracy Cowee of TLCuppycakes in Petersburg, and yesterday was my day. For a group of friends, I ordered a dozen of her Cupcake In Paradise (margarita) and Strawberry Daiquiri cupcakes.

This is what was left after everyone attacked the strawberry daiquiri and Cupcake in Paradise treats from TLCuppycakes.

The Daiquiri was delicious, as are pretty much all of TL's cuppy -- er, cupcakes. The strawberry cake was incredibly moist and the strawberry frosting thick, smooth and creamy. There was some filling that seemed to be vanilla pastry cream. The only thing that gave me pause about this cupcake was my inability to detect the difference between this and a regular strawberry cupcake. The only difference between this and TL's Strawberry Fields (which I've never had but can look up on her website, http://www.tlcuppycakes.com/Flavor-Menu-and-Ordering.html) is that the Strawberry Daiquiri has strawberry cake instead of white cake, and the Fields has a strawberry cream filling instead of vanilla. I'm not sure if she put any daiquiri mix in the cupcake batter.

Either way, it's splitting hairs because this was a tremendous cupcake. And when it comes down to it, that's all that really matters.

Spring fever (and frosting)

When I stepped out my front door this morning and realized it was so warm at 8 a.m. that I didn't need a coat, I knew it was going to be the perfect day to sample a set of spring-themed cupcakes from TLCuppycakes. I had made arrangements for owner Tracy Cowee to drop them off, and she arrived mid-morning with the five springy cupcakes, including two brand-new creations for the Easter season.

Tracy's presentation never disappoints. This quintet was such a treat for the eyes that I hated to destroy them by eating them. 

Since I had ordered a quintet, I recruited my coworkers and fellow tasters Kathy Rem, Jayette Bolinski and Robin Desai to help me sample them. 

First up was the What's Up Doc. (You might be able to guess that it was carrot cake.) This one wasn't our favorite of the bunch. We thought the cake was on the dry side, although the spicy flavoring was just right. We loved the delicate cream cheese filling and the cream cheese buttercream frosting crowned with a cheery swirl of orange. Had the cake been moister, this one would have been a hit. 

The Sunshine Superman, a sweet-and-sour concoction topped by a fresh lemon slice, perked us up. The light lemon filling perfectly complemented the tangy lemon cake, and we loved that the flavor was obviously natural -- no artificial lemon in this cupcake. The subtle vanilla-lemon buttercream frosting was, literally, the icing on the cake.

My favorite of the day was also the simplest -- White Wedding Day, a white cake with vanilla buttercream frosting and little white candy "pearls" as a garnish. The cake was incredibly moist, and the addition of a light vanilla filling earned it extra points on our yum meter. The buttercream frosting was luscious. (A great comparison cupcake for the White Wedding Day is Cafe Moxo's I Do!, which I tried a couple weeks ago. I loved everything about it except the oversize, overly crunchy "pearls" used as a garnish. The smaller, softer "pearls" on the White Wedding Cake were so much better.) Overall, we felt this one was perfect, with just the right amount of vanilla flavor throughout, and would be the ideal choice for a tower of wedding cupcakes. When I finished my quarter, I wanted to steal Kathy's just to prolong my taste buds' delight a bit more.

We had decided to save the fanciest cupcakes for last, but we couldn't resist the Cadbury Cream Egg any longer, so we attacked that one next. (Robin had been looking forward to it all day.) We loved the idea and appearance of this one, but the taste experience didn't quite match up to the vision for us. The chocolate cake and vanilla cream frosting were good, and we liked the egg-white-and-yolk effect of the frosting and the mini-Cadbury egg perched on top. The problem was that the Cadbury egg baked into the cake remained hard and didn't blend well with the cake and creamy filling. The effect of the baked-in chocolate egg reminded us of the Rolo cupcake we tried from TL earlier this winter. The chewy Rolo inside the cake didn't soften and made biting into the cupcake a bit awkward. We did, however, love the creativity of both the Cadbury and the Rolo, and we salute Tracy for her adventurous baking spirit. 

The final cupcake turned out to be the grand finale: The Coconut Creme Bird Nest. This one charmed us immediately with its green-tinted coconut and pastel candy eggs. In this case the taste exceeded our expectations. The white cake and vanilla frosting each delivered a subtle taste of coconut, and the thorough placement of flavor left us thoroughly impressed. Some of us crowned this one the winner among the five, although it was second place for me, after White Wedding Cake. 

Our TL Cuppycakes group tastings are becoming a tradition, and it's one that I hope we can continue until we make our way through the TL menu. To browse the choices, visit http://www.tlcuppycakes.com/Flavor-Menu-and-Ordering.html.

Cupcake commute

Today was a perfect day for a mini-road trip. It was clear and not too cold, and I was off work for a doctor's appointment. I was craving some cupcakes from OMGosh Bakery in Petersburg, so I decided to hit the open road in the afternoon. 

I was hoping to find the Champagne cupcake I noticed at OMGosh the last time I was there but didn't buy. (Suffice it to say that it got lost in the shuffle of my cupcake sensory overload.) Unfortunately, the Champagne was not among the large crop of cupcakes in the display case today, but the helpful woman behind the counter took my name and number and promised the bakers would call me the next time Champagne shows up on the menu.

Nevertheless, there were plenty of other appealing choices. Since I had driven such a long way, I knew I wanted to buy several to take home. It was a hard decision, but I settled on a Heath, an Oreo and a strawberry cake with buttercream frosting. I wound up eating part of each of them because I wanted to make sure I tried each flavor fresh before freezing the leftovers.

The Heath looked scrumptious, with its toffee bits covering a thick swirl of chocolate frosting. I've said it before, and I'll say it again: OMGosh's chocolate frosting is my favorite of all the chocolate icing I've tasted. It's rich -- but not too rich -- and wonderfully thick. It worked in perfect concert with the Heath bits and the chocolate cake, which harbored tiny pockets of baked-in toffee.

Just when I thought it couldn't get any better than the Heath, I sank my fork into the strawberry cupcake with buttercream frosting. There were almost equal amounts of cake and frosting in this sweet, Valentine's-themed treat, and it was all I could do not to inhale the whole thing at once. The cake: Moist and light. The frosting: Creamy and buttery with just the slightest hint of strawberry. And the candy conversation heart as a playful finishing touch. I'm going to need to put a lock on the freezer to keep from attacking the rest of this cupcake before my next sweets day.

Finally, to make the day three-for-three, I sampled the Oreo. It was no less impressive than the other two. Chocolate cake with a whole Oreo baked right into the middle (note in photo above), plus a generous slathering of vanilla buttercream that reminded me of Oreo cream filling. And, of course, the mini Oreo and cookie crumbles on top. All of the flavors were conspiring to force me to eat way more than I should have.

I'd happily eat any of this trio again, except that there are still so many to try from OMGosh and I don't get there often enough to imagine that I'll be able to repeat any time soon. Between this place and TLCuppycakes (which is a little easier to sample because the owner, Tracy, delivers to Springfield), Petersburg is definitely a hot spot for cupcakes.

Cupcake road trip!

It was worth waking up before dawn yesterday morning to get to work early so I could take an extended lunch to visit Petersburg with my coworker Kathy and hit OMGosh Bakery and Desserts for this week's cupcake day. (In other news, Kathy, Jayette and I received four cupcake flavors to sample -- three of them new -- from Tracy of TLCuppycakes.)

Kathy and I were faced with a difficult decision at OMGosh. (Jayette was unable to road-trip with us due to a scheduling conflict.) The display case was filled with tempting choices. Kathy chose Carrot, and after much deliberation I chose Chocolate Mint and Butterfinger. (There was an amazing-looking Champagne cupcake that I'm going to have to go back for one of these days.)

Earlier in the day, Tracy had brought us her four cupcakes: Chocolate Peanut Butter (this one's an original from her menu), Oh Oreo!, Chocolate Chip Cookie Dough and Rolo.

Clockwise from left: Oh Oreo!, Chocolate Peanut Butter, 

Chocolate Chip Cookie Dough, Rolo

Our favorite of this bunch was the Oh Oreo! Vanilla cake speckled with Oreo bits, sitting on a base of Oreo crust (still crispy by the time we tried it -- amazing!) and topped by a fluffy cream cheese buttercream (that reminded us of Oreo cream filling), a sprinkling of Oreo crumbs and a wedge of cookie. I hope this one makes it onto the TL menu.

Notice the Oreo cookie crust on the wedge of Oh Oreo! 

cupcake at right. Its crispyness was a high point of the cupcake.

The Chocolate Chip Cookie Dough 

cupcake contained a generous filling of 

-- what else? -- cookie dough!

We also enjoyed the Chocolate Chip Cookie Dough, which featured chocolate cake with a cookie dough filling (well done -- this is hard to do because the dough tends to become one with the cake, but Tracy did a nice job of contrasting the textures), a luscious vanilla buttercream frosting and a garnish of mini-chocolate chips and a homemade mini chocolate chip cookie. The homemade cookie was a great touch -- no shortcuts in this kitchen. We all agreed as we sampled this bunch of cupcakes that Tracy's thoughfulness with each flavor is what makes them stand out from cupcakes done by other bakeries in the area. 

The Rolo was our least favorite of the new crop. The caramel frosting was too sweet for my taste, although I was the only one of the three of us who felt that way -- Kathy and Jayette both liked the icing. Tracy had baked a Rolo candy into yellow cake, and, unfortuantely, as we cut the cupcake into pieces we could all try, the entirety of the candy piece wound up on one of the segments, so I got the whole thing while Kathy and Jayette got none. Therefore, they missed a major part of the cupcake while I got a too-large ratio of Rolo to cake. Rolos aren't my favorite candy because I'm not a fan of hard, chewy caramel (I prefer the soft, flowy kind like in Caramello bars), so the mouthful of Rolo wasn't so great. I suspect that it would have been better had we each gotten equal parts of the filling. Regardless, we would likely pass on this one in the future (and go for an Oh Oreo!).

Finally, Tracy had thrown in a veteran of her menu, the Chocolate Peanut Butter. I expected to love this one, and I wasn't disappointed. The moist chocolate cake housed a center consisting of a Reese's peanut butter cup, which retained its texture quite well through the baking process. Up top was a dreamy chocolate-peanut butter buttercream and a mini-peanut butter cup garnish. This cupcake should definitely come with an extra shot of frosting on the side. Yum.

We also managed to tackle a bit of Kathy's Carrot from OMGosh. The colorful, nut-filled spice cake was, unfortunately, dry. Kathy and Jayette did, however, like the cream cheese icing, which featured a cheery frosting carrot. I wasn't as impressed with the frosting, though. Something about it, which I couldn't put my finger on, just didn't taste quite right. I'm still not sure what the problem was, but I know that, despite the cute carrot garnish, this is one I'll never need to try again.

I needed a few hours to digest and log a workout, but when I arrived home from work, I was ready to take a few bites from  my other two OMGosh cupcakes before I put the majority in the freezer. 

First up for a nibble was the Butterfinger. I didn't get too far into it, but it seemed to be yellow cake, maybe with some peanut butter in the batter, and a filling of melty Butterfinger candy. Mmmm. Piled on top was a swirl of peanut butter frosting crowned by a thin layer of chocolate frosting and Butterfinger crumbles. The only other Butterfinger cupcake I've had was from Heavenly Delight, and that was a much simpler interpretation -- yellow cake with chocolate frosting and candy crumbles. The HD version scored high on my cupcake meter, but while that one was Butterfinger in topping only, this one was Butterfinger from top to bottom, inside and out. 

In the interest of being a thorough blogger, I managed to choke down a few final cupcake bites -- these from   OMGosh's Chocolate Mint. I had fond memories of my last taste of OMGosh's phenomenally rich, milk- chocolately frosting (on its Snickers cupcake), and the mint-flavored frosting on this one was just as delicious. The chocolate cake was a bit on the dry side, but the frosting distracted me from that imperfection, as did the minty filling, which was a creamier imitation of the center of a York Peppermint Patty. Wow. I felt just like one of the people in those old, windy York TV commercials -- refreshed and blown away.

Raspberry rhapsody and pumpkin perfection

I'm still basking in my cupcake windfall from New Year's weekend, which included stops at Jilly's and The Cup in St. Louis. Thanks to my generous coworker, Jayette, I also found myself with a Chocolate Raspberry cupcake from TL Cuppycakes on Friday night. That was on my menu for this weekend, along with a Pumpkin Harvest cupcake from The Cup. 

Lately, I've become a fan of jumping on my first weekend cupcake at the stroke of midnight Saturday morning, and that's exactly when I tucked into my Chocolate Raspberry. 

As Jayette pointed out, one of the strengths of TL Cuppycakes is owner Tracy's ability to inject a cupcake with taste identity from top to bottom. For instance, the Chocolate Raspberry was dark chocolate cake filled with raspberry cream and topped with raspberry buttercream frosting and chocolate shavings. Even the color of the frosting was just right, calling to mind raspberries. Jayette commented that the frosting's color appeared natural, as opposed to some of the bright, obviously artificial colors you see on a lot of frosted cupcakes. When I tasted it, it was evident that Tracy had actually used raspberries in the frosting -- the texture included the seeds. While berry seeds in frosting might bother some people, it appealed to me. I liked knowing that there was no artificial flavoring -- just the real-deal berries themselves. The moist chocolate cake received an assist from the raspberry cream filling that bumped it into a higher tier of tastiness. And the chocolate shavings on top were the perfect complement to the whole creation. 

This afternoon, after a nail-biter win by my alma mater, the Fighting Illini, it seemed like a no-brainer to celebrate with the Pumpkin Harvest from The Cup.

This is among my favorite pumpkin cupcakes of the five I've tried. The spice cake was a tad dry, and I suspect that was from sitting in the freezer for a week. The frosting, however, took this one to new heights. Instead of using cream cheese frosting on their pumpkin cake like most other bakeries, The Cup opted for cinnamon buttercream. Divine decision. Creamy, creamy, creamy with a delicate cinnamon flavor that made me wish I'd asked for a side of extra frosting. (Oh yeah, and there was a wedge of pumpkin chocolate bark on top that was a nice touch, too.) I would love to try this one again, eating it in the shop or at least the same day. Not all cake holds up well in the freezer, and my foil liners (which I learned, from Heavenly Delight, help to hold moisture in cake when frozen) were too small to fit The Cup's jumbo-size creations. In the long run, though, the loss of moistness barely dampened my enthusiasm for the Pumpkin Harvest. I wish I had another!

Cupcake-palooza

I've been juggling cupcakes from three bakers for the past several days, and I have to say I don't mind one bit. My freezer was already holding a half-dozen from Heavenly Delight and Sugar Mama's this morning when I received my spur-of-the-moment three-flavor order from Tracy of TLCuppycakes in Petersburg. She had posted on her Facebook page two nights prior that she would be bringing a delivery of her Holiday Red Velvet, Cranberry Bliss and Snickerdoodle cupcakes into town along with some extras for anyone with a craving.

Since I discovered Tracy's cupcakes a month or so ago, I've become as hooked on her confections as my beloved Heavenly Delight, so I couldn't resist adding to my backlog. In light of the sheer number of cupcakes and the other sweets and holiday foods lurking around the office, I decided to up my usual indulgence by eating two full cupcakes and just part of two others. (Sugar Mama's peanut butter cupcake was calling my name from the freezer, so I plucked it out and brought it to work with me. Thankfully, SM's cakes are a bit smaller than some of the others bakers', so I didn't feel quite so bad about eating it in whole.)

OK, the whole truth? I ate way too much cake today, and to be honest I have a bellyache as I type this. But there's always tomorrow to hop back on the bandwagon of health.

But back to the cupcakes. I started my carb-fabulous day with that peanut butter goodie from Sugar Mama's, and it was quite a satisfying lead-in to the Wednesday sugar rush. The chocolate cake was pleasantly moist with some chunkiness that I think was either chocolate chunks or Reese's Peanut Butter Cup chunks baked in. The frosting, which was topped with a small peanut butter cup wedge, was unlike other peanut butter frostings I've tried in that it was stronger on the salty peanut butter flavor. There definitely wasn't as much sugar as in the others. I didn't mind it, though; not every frosting needs to be loaded with sugar, and I liked how the boldness and authenticity of the peanut butter's flavor came through. It struck just the right balance with the sweetness of the cake and the candy wedge on top. 

Next up was the much-anticipated TLCuppycakes Holiday Red Velvet. After my recent bad experience with a bone-dry Cafe Moxo red velvet, I was ready for something a little more promising. Based on my previous TLCuppycakes cakes, I had every reason to believe this red velvet would be the real deal. 

Presentation-wise, the cupcake was an eye-catcher: deep-red cake, fluffy tower of frosting and a dusting of white-chocolate shavings reminiscent of snowflakes. Biting into it, I knew I had found a red velvet to remember. Moist cake. Light, creamy cream cheese frosting. A touch of smooth, light vanilla cream in the center -- a delightful surprise. This was red velvet fit for royalty. I've tried quite a few red velvets from various bakeries during my cupcake journey, and this one ranks at the top.

By the time I got home from work, I was ready for a bite or two from the remaining TLCuppycakes varieties -- Cranberry Bliss and Snickerdoodle. 

Cranberry is a flavor I'd normally pass over in most foods or beverages, simply because the tart flavor is a bit strong for my palate. I'm glad I gave TL's Cranberry Bliss a chance, though. The orange-cranberry cake surrounded a light cranberry filling and was topped with white-chocolate buttercream and a garnish of toasted almonds. Despite cranberry not being my first choice, I enjoyed the flavor combination and the sheer quality of the cupcake as a whole. My observation, based on the TL cakes I've tried so far, is that the quality will be dependable even if not every cupcake variety is my taste per se. 

I'm a sucker for cinnamon, so I was pretty sure I'd be a fan of TL's Snickerdoodle. Sure enough, this was the cupcake I wish I'd gotten when I ordered the Cinnamon Sugar cupcake at Sprinkles Cupcakes on the Chicago cupcake crawl this past July. That cupcake, from a cupcake chain that originated in Los Angeles and has since opened shops on the East Coast as well as in Chi-town, was merely a cinnamon poundcake --  no frosting and not even a light glaze, which at the time I felt would have elevated the Cinnamon Sugar to greatness. TL's Snickerdoodle, with it's cinnamon-vanilla cake, light cinnamon filling, cinnamon-vanilla buttercream frosting and dusting of cinnamon sugar, had all the elements missing from that Sprinkles cupcake. The founder of Sprinkles is a judge on The Food Channel's "Cupcake Wars," and she could take a lesson from TLCuppycakes on this particular cupcake.

Heck, what's a little stomachache when it comes from a day of phenomenal cupcakes? 

Cupcake Windfall Friday!

I usually try to refrain from sweets on Fridays, in light of Cupcake Wednesdays and weekend indulgences, but this week I had to make an exception. In my previous post, I mentioned making contact with Tracy Cowee, owner of TLCuppycakes, who works out of a licensed kitchen in Petersburg and often makes deliveries to Springfield. She had offered to stop at The State Journal-Register, where I work, and deliver "extras" she had brought along. That was an offer I couldn't refuse. (Want to order from her? Check out

	http://www.tlcuppycakes.com.)

In a parallel storylines, two of my colleages, Jayette Bolinski and Kathryn Rem (the SJ-R's food editor) were also dealing in cupcakes. Jayette, who is president of the PTO at her son's school, was preparing to host a cupcake-tasting experience that she had assembled as an item for a PTO auction. She had secured six dozen cupcakes -- a dozen from each of six bakeries -- for the event, and TLCuppycakes was one of the vendors she chose.

Meanwhile, Kathryn (whom Jayette invited to be a tasting expert of sorts at the "cupcake party") had, by chance, spent part of the day in the Petersburg area researching a story. While she was there, she stopped at two bakeries -- Mama's Bakery in Salisbury and OMGosh Bakery and Desserts in Petersburg. When she returned to the office Friday afternoon, she didn't come emtpy-handed -- she brought back two cupcakes from OMGosh and one from Mama's.

It was late afternoon when Tracy arrived at the SJ-R with two cupackes for me (an Ultimate Hot Cocoa and a Pumpkin Cream Cheese) and a dozen for Jayette (those flavors, plus Grandma's Apple Pie). I had asked Kathryn and Jayette to split my two cupcakes with me, and Kathyrn had generously offered to share her cupcakes with us, so we took a break, holed up in the office dining room and sampled the five cupcakes. Here are our evaluations:

We started with OMGosh's Snicker, which, as Kathryn noted, was "heavy!" OMGosh makes oversized cupcakes that appear to be nearly twice the size of your average, residential-kitchen cupcake. The Snicker, overall, was one of our favorites. The cake was lusciously moist, with a creamy caramel-peanut butter filling throughout the cake and moussy chocolate frosting that was flavorful but not too rich.We also loved the bite-size Snickers candy garnish.

Next up was Pumpkin from Mama's Bakery. It looked pretty good, but when we tasted it, two of us found the cake was dry, possibly a result of overbaking. The cream-cheese frosting, however, was a wonderful texture and flavor, likely made with confectioner's sugar, that I felt saved the cupcake.

We followed up Mama's Pumpkin with our other Thanksgiving-inspired cake, TLCuppycakes' Pumpkin Cream Cheese. This one blew us away, and I think we all agreed it was our favorite of the bunch. The cake, lusciously moist and perfectly spiced, embraced a creamy, spicy vanilla filling. We all agreed that the cake actually tasted like pumpkin pie. The buttery cream-cheese frosting was just the right complement to everything, and a candy-corn pumpkin topped the festive confection. There's no doubt that TLCuppycakes' Pumpkin Cream Cheese has made my Thanksgiving list of things to be thankful for!

Though we parted with pumpkin, we stuck with TLCuppycakes, moving on to Tracy's Ultimate Hot Cocoa cupcake. Tracy had told me that she used actual hot cocoa, made on the stove the old-fashioned way, in the batter for the Ultimate's light, springy chocolate cake. I give her extra points for taking that step, as well as for the whipped chocolate filling that was waiting to greet us from within. To further demonstrate the theme, she topped the cake with a vanilla frosting that tasted of real whipped cream. Garnishing the cocoa cake was a sprinkling of hot cooca mix.

Finally, we tackled OMGosh's massive Peppermint cake. This one was top-to-bottom peppermint, and we felt the flavor was a bit too strong -- and the peppermint extract had a "fake" taste to it that lingered longer on our palates than we liked. The cake was white, which I found interesting, since most other peppermint cucpakes I've seen have featured chocolate cake. The white wasn't a bad choice, but it was laced with the peppermint extract, as was the light, Cool Whip-like frosting. We felt the frosting may have contained shortening, which was a turnoff to two of us. I have to say, though, that I thought the light consistency of the frosting was a smart choice for the frosting. With a flavor as strong as peppermint, a heavier frosting might have been too overwhelming. I just wished it had been made with butter instead of shortening.

We love these occasional cupcake sampling sessions, and I joked that we need to do them quarterly. Who knows if we actually will, but one thing's for sure: It's hard to imagine a better afternoon workday break.



Pumpkin Spice and everything nice? Um, not exactly ...

Hump Day Wednesday dawned sunny but cold, and it seemed the only thing to look forward to, as I dragged myself out of bed, was the cupcake to come. The week's selection? Cafe Moxo's Pumpkin Spice.

Let me start by saying that Pumpkin Spice had big shoes to fill. Heavenly Delight's Pumpkin cupcake was outstanding when I tried it at the end of August. With cake so moist it stuck to my fingers and luscious cream-cheese frosting, HD's Pumpkin ranked among my favorite cupcakes.

I was eager to try my first fresh Moxo cupcake in a few weeks. I had frozen and refrigerated several with less-than-desirable results -- namely, changes in frosting texture.

The frosting was not an issue for Pumpkin Spice. Though it wasn't piled as generously high as on other Moxo cupcakes, it was smooth and creamy, yet light. And very flavorful.

The cake, too, had flavor on its side -- it was spicy (true to its name) and bold. The problem? Dry! Since Pumpkin Spice is the only flavor Moxo doesn't list on its cupcake menu, therefore there is no description, I have no way of knowing if they're aiming for a denser, more crumbly coffee-cake consistency. I tried to give it the benefit of the doubt, but it just came across as dry. I've realized, over the past several months of cupcake sampling, that moistness is a crucial quality to me in cake, and I tend to judge harshly. What's bone-dry to me might be perfectly acceptable to someone else. But my feeling upon eating the Pumpkin Spice was that it would have benefited from more frosting -- or, even better, some type of filling -- for hydration.

On a side note, I've made a contact with Tracy, the owner of TLCuppycakes, a bakery she runs out of her licensed kitchen in Petersburg. After I emailed her to find out if she has a shop that's open to the public (she doesn't), she offered to meet me when she's in Springfield for a delivery or special event and let me buy individual cupcakes if I wished. Did I wish? Heck yeah! My first cupcake rendezvous with her will be tomorrow. She's bringing me an Ultimate Hot Cocoa cupcake and -- guess what? -- a Pumpkin Cream Cheese. There are more than two dozen  mouth-watering flavors listed on her website, so I'm looking foward to this new endeavor. Check out TLCuppycakes' fabulous list of flavors at http://www.tlcuppycakes.com/Flavor-Menu-and-Ordering.html.