|A hole in the middle where I shot straight to the good stuff|
But, on a stunning day in San Francisco when bare shoulders bare their pallor and you can't spot a cardigan for miles, I taste the black bottom that reminds me why I don't give up pursuing them.
Cupcake Cove is barely a shop. It has no tables or chairs, but it does have a counter and a rotating selection of standard flavors along with a few creative options like guava with passion fruit and pineapple. Those aren't available today, and I'm not in the mood for frosting anyway. With my dark (horse) choice boxed in one of those molded plastic cupcake containers that are ubiquitous at cupcake shops, I head outside to taste.
I plunge my fork through the center intending to scoop all the cream cheese filling in one bite, but to my shock, there's too much for one bite. There's too much for two bites. Not only is the cream cheese plentiful, but it's actually creamy. Pierced with chocolate chips, the filling rubs against a layer of under-baked pudding-ish cake. The top is a little overcooked, but the rest is moist. I don't really care about the cake, though. I only want the bottom -- the cream cheese -- an excellent version that like a hot day in San Francisco, is as rare as it is rewarding.
200 Pine Street (Battery and Sansome)