Sunday, 28 April 2013

Sunday Sweets #27 Black Bottom Cupcakes

I've been meaning to bake these ever since Hannah told me I was missing out as I hadn't tried them before.  She was right, they are divine!  The sponge is lovely and dark and not too sweet and sickly as chocolate can be.  The perfect chocolate sponge for someone who finds chocolate cake a bit too much.  The tang of the cheesecake should add a lovely contrast if there is enough of it, unfortunately this is where mine failed!  The batter was so thick it was really hard to get in to the cases and the cheesecake so runny the only thing it could do is form a thin covering on each cake.  Not how they are meant to turn out but they were still good! 

I will give these another go in the future as I don't like being beaten by a cupcake!  I need to make space in the cases so I can put the cheesecake mix all together on one side.  I chose not to ice mine as tbh I have had enough of cupcakes and I don't really like all that frosting, most of mine ends up scrapped on the wrapper and in the bin.  I didn't miss the frosting one bit and it meant I could concentrate on the best bit, the actual cake.  The recipe is taken from The Hummingbird Bakery Cookbook.  I always double all of their cupcake recipes so I end up with at least 12 good sized cupcakes.


Chocolate Sponge Base
380g plain flour
240g caster sugar
80g cocoa powder
1 tsp bicarbonate of soda
80ml sunflower oil
3 tsp white wine vinegar
1 tsp vanilla extract

Cheesecake Filling
240g cream cheese (I use full fat Philly, don't bother with low fat versions!)
120g caster sugar
2 eggs
1 tsp vanilla extract
1 pinch of salt
 200g chocolate chips


Preheat the oven to 170c  /  fan 150c  /  Gas 3

line a 12 hole muffin tin

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 250ml water in a jug and whisk to combine.  While the 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 and set aside.

For the cheesecake filling: Beat together the cream cheese, sugar, egg, vanilla extract and salt until smooth and fluffy.

Stir in the chocolate chips by hand until evenly dispersed.

Scoop about a tablespoon of cheesecake filling on top of the cupcake mixture and bake for about 20 minutes or until the cupcakes are firm to the touch and they have an even golden colour on the cheesecake filling.



  1. The same thing happened to mine on my first attempt at these. Still tasted pretty good but I was really annoyed that they weren't right! I haven't managed to try them again yet, but I'm with you on this one, we can't be beaten by cupcakes!
    Jodie xx

  2. I want to get my baking hat on now!

  3. They still look like they'd taste good! x

  4. I've been meaning to make these for ages. I know exactly what you mean about icing! It can just be too much sometimes. X

  5. These look so good, think I've just added a couple of inches to my waist line just by looking at them! xx

    Lucy Loves To Blog


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