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Foodie Friday: Black Bottom Cupcakes

As you may have seen from other posts of mine I LOVE baking and trying out new cake recipes. So today I wanted to share this recipe with you; Black Bottom Cupcakes. It is from the Hummingbird bakery cookbook and is basically a chocolate sponge and cheesecake combined (I know!! Incredible right!!!)

This is a recipe for 24 cakes; mine only made 22 but that’s because I ate mixture and overfilled a couple of cases!

It’s super simple and would love for you to give it a go!

For the chocolate sponge base:

  • 380g plain flour
  • 240g caster sugar
  • 80g cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 80ml sunflower oil
  • 3 teaspoons of white vinegar
  • 3 teaspoons of vanilla extract

 

1. Preheat the oven to 170C/325F/Gas3 and line your baking trays!

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2.  Put the flour, sugar, cocoa powder, and bicarb in a large bowl and mix until all the dry ingredients are combined.

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3. Put the oil, vinegar, vanilla extract and 250ml of water in a hug and whisk to combine.

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4. Slowly add this to the dry ingredients if using a electric whisk increase the speed.

5. This mixture will not be like a normal cake mixture it is super thick as it just acts as a chocolate base!

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6.  Spoon the mixture into the cases until about 2/3 full! Don’t overfill early on like I did and run out! And don’t eat too much of the mixture again like I did…oops!!

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7. Set these aside and get started on the cheesecake filling.

For the cheesecake filling:

  • 300g cream cheese
  • 120g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 200g milk chocolate chips

1. Beat together the cream cheese, sugar, egg, vanilla, and salt.

2. If you are using an electric whisk be careful not to overmix as this can cause the cream cheese to separate!

3. Stir through the chocolate chips. This mixture is quite thin and annoyingly the chocolate chips seem to just sink to the bottom!

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4. Add about 1 tablespoon of the cheesecake filling on top of the cupcake mixture that is already in the cases.

5. Place into the preheated oven for about 20-25minutes.

6. You want the cheesecake to be starting to firm and then set once they are out of the oven and cooled! Be careful not to overcook as they will be super dry and crumbly!

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And there you go!!

This is a completely different recipe to anything I have used before. Putting vinegar in the cake mixture and no eggs/butter seemed really strange but it tastes sooo good! Me and my parents actually had them warm for a pudding just as they came out of the oven which was delicious!

Have you ever experimented with cupcakes??

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Thanks for reading! xx

4 Comments

  1. 30th May 2014 / 8:48 pm

    Wow, these look lush, gonna give them a go xx

    • 30th May 2014 / 8:49 pm

      They are so good I’ve had a few too many this evening!! Let me know how the go 🙂 xx

  2. Ogrodzenia Plastikowe
    11th May 2015 / 6:36 pm

    Does your website have a contact page? I’m having trouble locating it but, I’d like to send you an e-mail. I’ve got some ideas for your blog you might be interested in hearing. Either way, great blog and I look forward to seeing it expand over time.

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