Black Bottom Cupcakes

Who doesn't enjoy chocolate cupcakes? These 'Black Bottom Cupcakes' from 'The Hummingbird Bakery' are different to most chocolate cupcakes, in that they are not as sweet but still really pack a punch. They have a dark, dense chocolate cake bottom, with a spoonful of chocolate chip cheese cake mixture baked into the centre of them and are finished off with a light fluffy cream cheese frosting. The frosting can be omitted for a less indulgent option. I VOTE FOR THE INDULGENT OPTION!!!

Black bottom cupcakes - 'The Hummingbird Bakery Cookbook'

Chocolate sponge base
190g plain flour
120g caster sugar
40g cocoa powder (plus extra to decorate)
1/2 teaspoon bicarbonate soda
40ml sunflower oil
1 1/2 teaspoons white vinegar
1/2 teaspoon vanilla extract

Cheesecake filling
140g cream cheese
60g caster sugar
1/2 teaspoon vanilla extract
1 egg
a pinch of salt
100g milk chocolate chips

Cream cheese frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

a 12 hole cupcake tray, lined with paper cases
Makes 12

Pre heat oven to 170 deg. celsius (fan forced).

For the chocolate sponge base: Put the flour, sugar, cocoa and bicarbonate soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are combined.

Put the oil, vinegar, vanilla and 125ml of water into a jug and whisk to combine. While the electric mixer is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the mixer as the mixture thickens. Continue to beat until all the ingredients are incorporated.

Spoon the mixture into the paper cases until two-thirds full and set aside.

For the cheese cake filling: Beat together the cream cheese, sugar, vanilla and salt in a freestanding electric mixer with a paddle attachment on medium speed until smooth and fluffy. Stir in the chocolate chips by hand until evenly dispersed. Don't over mix otherwise the cream cheese will start to split.

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

For cream cheese frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

When cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.