Kissing in the Rain Release And Recipe!

It’s been a few months between posts and I have to admit, it’s because I’m not very savvy with website building.  Every time I go to write a review or post something, I have to relearn how this system all over again. Sheesh!

But, I today is the release of Kissing in the Rain! (Hooray!) My novella, Her Sweet Pursuit, is the 3rd story in the anthology. So, go check it out! Here’s the blurb to give you an idea of what it is about:

Emmy Taylor has one goal—to open a bakery—but when the way-too-good-looking sandwich shop owner swoops in and derails her plans, Emmy is forced to choose between her mother’s legacy a or an unrealized dream that could prove to be much sweeter.

Kissing in the Rain: A Seasonal Romance is available at amazon, HERE.

As you can tell from the blurb, my female main character has some amazing skills in the kitchen. Throughout the story, she makes some pretty yummy treats. I asked my Facebook followers if there was a specific cupcake from the story they’d like the recipe for, and the verdict was the chocolatey one.

So, here you have it, my favorite chocolate cupcake recipe.

Chocolate Cupcakes! 

(This recipe is from a cookbook I borrowed from the library over a decade ago and aren’t remember the title of. Not my own creation.)

Yields roughly 12 cupcakes.


  • 1 c. all-purpose flour
  • 1/3 c. dark cocoa powder, sifted
  • ¼ c. granular sugar
  • ½ c. brown sugar
  • ¾ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ¾ c. milk (preferably whole milk)
  • ½ c. vegetable oil
  • 1 tsp. vanilla
  • 2 eggs, lightly beaten


  1. Preheat oven to 350°F, line cupcake pan with liners
  2. In a mixing bowl, whisk together the dry ingredients (flour, sugars, cocoa, baking soda, baking powder, salt)
  3. Make a well in the center of the dry ingredients and add milk, oil, vanilla, and eggs.
  4. Stir until just combined, scraping the bottom of the bowl with a rubber spatula to ensure you get all the flour incorporated.
  5. Fill cupcake liners with roughly ¼ cup of batter (the cups should be just less than two-thirds of the way full).
  6. Bake 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Transfer to a cooling rack and cool completely.

And my favorite chocolate buttercream frosting can be found HERE. Personally, I use dark chocolate cocoa powder, but that’s because I love everything dark chocolate.

Happy reading and happy baking!  I’d love to hear what you think of both my story and these cupcakes.



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