Black bottom cupcakes

I like cupcakes. I especially like cheesecake. This recipe, therefore, appealed to me – combining both together in one cake. Another innovative cupcake solution from the guys at the Hummingbird bakery!

The chocolate sponge base is a dark, dense mixture, which strangely has no butter or egg in it. It combines well with the cheesecake centre though, which provides the extra sweetness and goo. The recipe suggests you might want to put some cream cheese frosting on top. I didn’t think it needed it, but it’s always an option if you want it even more sweet.

THE RECIPE

190g plain flour
120g caster sugar
40g cocoa powder
½ tsp bicarbonate of soda
40ml sunflower oil
1½ tsp white vinegar/lemon juice
½ tsp vanilla extract

For the cheesecake filling:
140g cream cheese
60g caster sugar
1 egg
½ tsp vanilla extract
a pinch of salt
100g milk chocolate chips

a 12-hole cupcake tray, lined with paper cases

Preheat the oven to 170°C/gas mark 3. For the chocolate sponge base, put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.

Put the oil, vinegar, vanilla extract and 125ml water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated. Spoon the mixture into the paper cases until two-thirds full. Set aside.

For the cheesecake filling, beat together the cream cheese, sugar, egg, vanilla extract and salt in an electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy. Don’t start of too quickly or the mixture is likely to separate.

Stir in the chocolate chips by hand until evenly dispersed. Don’t overmix.

Scoop about 1 tbs of the cheesecake filling on top of the cupcake mixture in the cases and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and they have an even golden colour on the cheesecake filling. Don’t overcook, as the cheesecake will become dry and crumbly. Leave to cool slightly before turning out onto a wire rack to cool completely.

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