Our first concert–finally!–is Thursday. Needless to say, we’re planning our inaugural picnic supper with some care.
There are certain essentials for the first one. Later we’ll branch out, but here are the items we must have to start:
Ripe, homegrown tomatoes
Ryan’s grilled artichokes
Black bottom cups
We’ll be writing about a number of picnic supper items, but in the certain knowledge that life is short, we’re beginning with dessert. This recipe came from Mary McGinnis years ago, and I’ve tinkered with it a bit. It comes under the category of crazy cake, meaning it’s a cake batter made without eggs.
Black Bottom Cups
16 ounces cream cheese
2/3 cup sugar
12 ounces semisweet chocolate chips
2 1/4 cups flour
1 1/2 cups sugar
1/2 cup cocoa
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, melted
1 1/2 cups buttermilk
2 teaspoons vanilla
Heat the oven to 350 degrees and fill 29 muffin cups with cupcake papers.
Beat the cream cheese until it’s soft and smooth, then beat in the egg and sugar. Stir in the chips. Set aside while you make the cake batter.
Combine the dry cake ingredients thoroughly (to distribute the baking soda throughout). Pour in the vanilla, melted butter and buttermilk. Stir until smooth.
Spoon the cake batter into the cupcake cups, filling each one about half full. Add a heaping spoonful of filling to each cup, dividing the filling among the 29 cupcakes.
Bake for about 30 minutes, until the filling is barely tinted brown.