A Lesson and a Recipe: Black Bottom Cupcakes

I got a chance to meet and watch Jane Gibson, executive pastry chef at Salty’s on Alki seafood and dessert restaurant.

She charmed students at Ridgetop Junior High School in Silverdale with humor served up with a light drawl, a gift from her upbringing on a Tennessee farm. She also gave some great advice to aspiring chefs, such as

You can read more about her visit here .

I took some video while I was there, and better yet, got a recipe (see below) for black-bottom cupcakes, which are the ones shown in the video.

From what I could see, they were very easy to make. The end result was rich, and since I had the good fortune to eat them warm out of the oven, the chocolate chips that sank to the middle were all gooey delicious.

Black Bottom Cupcakes

1 1/4 cup flour
3 TB cocoa powder
1 cup sugar
1 1/2 tsp baking soda
pinch salt
1 cup water
1/4 cup + 2 TB oil
1 TB vinegar
2 tsp vanilla

Mix dry ingredients. Combine wet mixture. Add wet mixture to dry. Scoop into muffin cups lined with cupcake paper. Fill 2/3 full.

5 oz. cream cheese
1 egg
2 TB sugar
pinch salt
4 1/2 oz. chocolate chips

Cream sugar, cream cheese and salt. Add egg and combine. Stir in chocolate chips. Schoop rounded tabelspoon of cream cheese mixture into middle of cupcakes. Bake at 350-degrees for 20 to 25 minutes. Makes 1 dozen.