This tasty combination of cream cheese and chocolate is a Black-Bottom Cupcake. The recipe is from smitten kitchen, a lovely and irresistible food blog that I stalk on a regular basis. I whipped these guys up this weekend while Charlie was in the process of clearing out the soon-to-be nursery. And then I ate them. In embarrassing quantities. What they lack in usual cupcake cuteness, they make up for in simplicity, flavor, and the fact that I happened to have all the ingredients in my kitchen already. They are dark chocolaty without being overly sweet. And I love the chocolate chip cream cheese filling and the lack of complex frosting maneuvers. I used Valrhona cocoa powder and chocolate. I take no responsibility if you happen to use something starting with "H" and ending with "ershey's".
And since cupcakes are for celebrating, we had something to celebrate this weekend... Charlie accepted a position as an assistant professor at Duke University. Congrats to my boy with all his scientific awesomeness and professorly skillz!!! And, yay! We're moving to North Carolina next Summer! We are excited to be moving back to the South after spending what will be two and half years in this foreign country called California. I miss country ham, magnolia trees, thunderstorms, grits, manners, humidity, fried chicken, use of the word y'all, sandwiches (no, I don't want a taco... I want a sandwich). I miss being closer to family and friends and Krispy Kreme.
And in an appropriate bit of synchronicity, Andrew Knowlton from Bon Appetit (don't pretend like you haven't seen him as a judge on Iron Chef America) just named Durham-Chapel Hill "America's Foodiest Small Town." Ahhh. Perfect.