I baked some cupcakes last night and left it out. It was started to get dry and i remember reading about simple syrup being used. But, instead of that, I decided to try out some syrup that is normally used for flavored mocha's. I had a few at home and decided on English Toffee for my Mexican Chocolate cupcakes. It was a little too sweet, so I made some coffee ( I have one of those neat Keurig things). I made a 50/50 mix of syrup with coffee and it tasted better. I brushed it on top of the cupcakes and I have to say, it tastes pretty good. Although next time I won't use "bold" coffee, i'll stick with the medium since i'm not much of a coffee drinker. The cupcake just had a hint of the toffee and coffee flavor.

Does anyone else do this? I'm thinking i'm gonna start looking for syrup that will compliment the cakes instead of using simple syrup.

Yes I always add vanilla to my syrup. But I have read you can add essences as well. My mum always adds either orange zest or lemon zest in hers and always just a little lemon juice as she says that the syrup never caramelises that way.

I let my cupcakes cool in the pan for 10 minutes. Then I pull them out and let them rest about 5 more minutes, then cover with plastic wrap until I am ready to ice them. Mine always stay moist.

I have 2 sets of pans, so it's not a problem to have one sitting out while one is baking.