Black Bottom Cupcakes

ALICE was beginning to get very tired of sitting by her sister on the bank and of having nothing to do: once or twice she had peeped into the book her sister was reading, but it had no pictures or conversations in it, “and what is the use of a book,” thought Alice, “without pictures or conversations?”

Alice’s Adventures in Wonderland, Lewis Carroll

I have a few cookbooks that don’t have any pictures in them, and I feel the same way as Alice does: what is the use? It really is harder to be enticed to make a dish without at least one photograph to let you know what you’re aiming at.

That’s why I set up this blog the way I did… loads of pictures to let you know what you might end up with and to help you along the way if you wanted to try any of the recipes I did.

The idea of starting a blog happened about a year ago, so today I’m celebrating with cupcakes. They’re much like birthday cake – just smaller.

Begin by taking the cream cheese out of the refrigerator.

Cream cheese.

Cream cheese.

Measure out the chocolate chips. In fact, measure more than required, because there will be sampling.

Chocolate chips.

Chocolate chips.

Sift together the dry ingredients.

Flour, cocoa, sugar and baking soda.

Flour, cocoa, sugar and baking soda.

Assemble the wet ingredients.

Water, oil, vinegar and vanilla.

Water, oil, vinegar and vanilla.

Get the filling ingredients together too.

Cream cheese, egg and sugar.

Cream cheese, egg and sugar.

Mix them until they’re combined.

Cupcake filling.

Cupcake filling.

Start building the cupcakes.

First layer.

First layer.

Then add the cream cheese filling.

Add the cream cheese layer.

Add the cream cheese layer.

Sprinkle chocolate chips on top.

Chocolate chops on top.

Chocolate chops on top.

Bake them!

Black Bottom Cupcakes.

Black Bottom Cupcakes.

Happy birthday, whatfoodimade.

Birthday cupcake.

Birthday cupcake.

From Nuts About Chocolate by Susan Mendelson and Deborah Roitberg, 1983

Black Bottom Cupcakes

1/4 cup cocoa
1 cup sugar
1 tsp. baking soda
1-1/2 cups flour

1 cup water
1/3 cup light oil
2 Tbsp. white vinegar
1 tsp. vanilla

1/2 cup soft cream cheese
1 egg
1/4 cup sugar

1 cup chocolate chips

Preheat oven to 350°F. Combine cocoa, sugar, baking soda and flour, in that order.

Mix water, light oil, white vinegar and vanilla together until blended, then slowly add to the above.

Line cupcake tins with paper containers and fill each two-thirds full.

Blend cream cheese, egg and sugar well and drop by spoonfuls onto chocolate cupcake bases.

Sprinkle each cupcake with chocolate chips.

Bake for 25 minutes. Yield: one dozen.

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