We’re shaking things up a bit here at food for fun today as I’ve invited a friend to drop by. Amb is an awesome and amazing blogger and though I’ve yet to determine exactly what her blog is about, I do know I enjoy reading it every weekday morning and it never fails to make me smile.
Amb recently asked me to help her with a project after we found we work quite well together. You’ll need background, so will send you over to her blog for that. Please do come back here to finish the story, but no rush. I’ll wait. If you’ve already been to amb’s, feel free to visit the following link to review the foods of the 1970s while you wait. (Don’t be confused–it’ll all make sense after everyone has been to amb’s.)
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Everyone back? Ready to finish our tale? Hungry? I’m sure amb will be here shortly. Did you enjoy her superfluous blog? As mentioned earlier, it always makes me smile 🙂
Speaking of smiling, I’ll warn you that amb can get a little, um, excitable. But her heart’s in the right place and if you just let her be amb, you’ll learn a thing or two about what really matters in life. She even posts the occasional food piece! Oh, here she comes now…
amb: *sound of door slamming, feet pounding* Hi Liz! I’m so excited to be here!! I’m here, and I’m starving. All this talk about how Argo gave audiences thrills in the movie theatres this year is making me thrill for a little snack of my own. I brought some friends over from Words Become Superfluous. Can they have a snack too? *amb pauses for breath* Sorry Liz, I think I regressed to my 10-year-old self for a minute there. Your young daughters would not be impressed with me! What I meant was, thanks so much for inviting us over. You have a lovely blog. May I please have something to drink with my snack? Do you have any of your famous fruit-infused water?
Liz: I do indeed have something to share. Our earlier discussion (thanks again for the invite to WBS, btw–had a blast) gave me a great idea for an Argo-licious snack. Ta-da!
amb: uhh, Liz? I can’t believe I’m questioning anything to do with free chocolate, but …. what’s the connection to Argo?
Liz: You’re the one that got me thinking on this. Argo had layers–we saw Ben in his brown shirt with its pointy collar, but he was more than just Ben in an outdated polyester suit. He was CIA. We saw what looked to be a group of Hollywood movie folk scouting for location, but digging deeper you find U.S. embassy staff running from the enemy. These people all had secrets. These cupcakes have secrets, too.
amb: *looks around a bit uncertainly* Um, I know you mean well, Liz. And I just love your blog with all the crazy-fun food, really I do. But this one leans a little more to crazy than it does fun. *voice down to a hushed whisper* I brought people with me and you want me to tell them that your cupcakes have Secrets? This is a bit wackadoo, even for me.
Liz: Sorry, amb. *shrugs and smiles* Sorry folks. I could have been clearer. These fudgy chocolate cupcakes have a secret ingredient. Crazy as it may seem, these cupcakes contain condensed tomato soup! I remember enjoying these sweet treats years ago, but couldn’t find the original recipe, so even its origins are of a mysterious and top-secret nature. But one thing that’s not top-secret is that they’re really very good and no one would identify the tomato soup without having been told first.
amb: Alright! I get it! So the perfect snack to have while you’re watching Argo is …
Liz: Classified Top-Secret Ingredient Cupcakes 🙂 Recipe follows and I hope you enjoy. Many thanks to amb and friends for coming over. And congrats again to Mimi. (If you’re unsure who Mimi is, start over and follow the link back to amb’s. 😉 ) I’d love to have you over again, amb. We should do this again.
amb: Sounds like a plan, Liz! We’ll have to cook up another project again soon! Bye, food for fun readers! Bye, Liz!
Liz: So there you have it: My fun friend amb and a recipe for chocolate cupcakes. Am glad you dropped by for this Special Edition of food for fun and look forward to seeing you again.
Classified Top-Secret Ingredient Cupcakes
Icing is optional, but if you do go that route, these pair well with cinnamon-spiked cream cheese frosting.
- 1 (10.75-ounce) can condensed tomato soup
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened baking cocoa
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup chocolate chips
Heat oven to 350°F. Line 18 muffin cups with paper liners or spray with nonstick cooking spray.
In medium bowl, stir together soup and baking soda.
In separate bowl, whisk together flour, cocoa, cinnamon, baking powder, and salt. In mixing bowl, beat together butter and granulated and brown sugars with electric mixer until light and fluffy. Add eggs and vanilla; beat until blended. Alternately beat in soup and flour mixtures just until flour is incorporated. Stir in chips just until mixed. Divide batter evenly among muffin cups.
Bake cupcakes 25 minutes or until toothpick inserted in center of cupcake comes out clean and tops spring back when touched. Remove from pans to wire rack to cool. Frost cooled cupcakes as desired. Makes 18 cupcakes.