Glazed Butterscotch Cupcakes

I played with my "Nest Cookies" recipe and made a cupcake of the same complimentary flavors. Very yummy and the coconut gives it a nice crunch! Butterscotch Cupcakes: -- 3 eggs, -- 1 1/4 cup brown sugar, -- 1 tsp. vanilla, -- 1 1/4 cup milk, -- 1/2 cup butter, softened, -- 2 1/4 cups flour, -- 3 1/2 tsp. baking powder, -- 1 tsp. salt, -- 1 small pkg. Jell-O butterscotch pudding mix. In large bowl, beat eggs with mixer until they appear to increase in volume. Beat in sugar; then vanilla and milk; and then butter. Sift flour, powder, salt and pudding mix in another bowl. Then add to wet mixture a portion at a time. Beat on high 3 minutes. Spoon into greased muffin tins (makes 18). Bake at 350*F for 20 minutes. Toasted Coconut: After cupcakes are done baking, turn off oven. Divide at least 1/2 cup of shredded coconut among six pockets of a muffin tin. Place in oven until some of the coconut is slightly browned. (Watch that it doesn't overcook.) Butterscotch Glaze: -- 2 1/2 TBsp. butter, -- 1/2 of an 11 oz. bag Nestle Toll House butterscotch chips, -- 1 TBsp. corn syrup, -- 2 TBsp. warm water. Put butter and chips in microwave-safe dish. Microwave 30 seconds. If ingredients are not softened enough to mix together, heat a little more. Mix in syrup and water. Chocolate Glaze: -- 3 TBsp. butter, -- 1/2 of a 12 oz. bag Nestle Toll House semi-sweet chocolate chips, -- 1 TBsp. warm water. Put butter and chips in microwave-safe dish. Microwave 30 seconds. If ingredients are not softened enough to mix together, heat a little more. Mix in water. Putting Them Together: Cut the cupcakes in half (so tops are separate from bottoms). Put bottoms on plate from which you will serve (or in container in which you will store) cupcakes, leaving some space between each. Spoon a little of both glazes over each of the bottoms and sprinkle with a little coconut. Put tops on. Spoon the rest of both glazes over each cupcake and sprinkle on the rest of the coconut. If you like, you can let the glazes cool and set some before serving. Enjoy!