Over the years, I have developed an eye for recipes. When I browse through a food magazine or a cooking book, I can usually "smell" a good recipe right away. I have my own personal indicators of what a tasty dish requires and glancing rapidly through the list of ingredients, the amount of time needed and/or simply the title can reveal a lot about what to expect in your plate. More importantly I am now able to quickly evaluate whether or not the final taste will be worth those long hours spent in the kitchen.
This cupcake recipe was no exception.
I stumbled upon it in the March issue of Bon Appétit and proceeded as I usually do. I marked down the title and page number on my recipe notebook and knew I would get down to it sooner or later. There are so many recipes out there worth trying, I mark down rigorously all those I want to try. When in need of inspiration, just browsing those notes is usually enough to trigger a good mouthwatering and make me want to start cooking.
For this recipe, a chocolate cupcake batter is made and poured into cups, then hollowed out to put in the cream cheese filling. I also covered some of them with more chocolate batter, to keep a cream cheese center. I was very satisfied with how they turned out. The crumb was moist and dense with a nice chocolate flavor and the cream cheese gave it a nice milky, slightly sour aftertaste.
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