Black Bottom Cupcakes

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A few weeks ago a friend who works for an incredible charity called Zimkids (have a look at their website to see the amazing work they do) asked me if I wanted to make some cakes for a Coffee Morning she was hosting to raise awareness and funds. I obviously said yes. The first batch I made were the Hummingbird’s Black Bottom Cupcakes – dark chocolate sponge with a dollop of baked cheesecake on top. Who could resist. I also smothered them in cream cheese icing to make them even more scrummy. Intensely calorific but all for charity so who cares, right?!!!

Also the chocolate sponge is a great egg and diary free recipe.

 

Here’s how (makes 12):

Chocolate Sponge

  • 190g plain flour
  • 120g caster sugar
  • 40g cocoa powder
  • 1/2 bicarbonate soda
  • 40ml sunflower oil
  • 1 1/2 tsp white wine vinegar
  • 1/2 vanilla extract

Cheesecake FillingĀ 

  • 140g cream cheese
  • 60g caster sugar
  • 1 egg
  • 1/2 vanilla extract
  • a pinch of salt
  • 100g plain chocolate chips

Cream cheese icing

  • 300g icing sugar
  • 50g unsalted butter
  • 125g cream cheese

Pre-heat the oven to 170C (150C fan) and line a cupcake tray with paper cases. Mix together the flour, sugar, cocoa powder and bicarbonate. In a separate bowl mix together the oil, vinegar, vanilla and 125ml cold water. Mix the two together until smooth and spoon into the cupcake cases until two thirds full.

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For the cheesecake filling, beat together the cream cheese, sugar, egg, vanilla and salt until smooth and fluffy. Then stir in the chocolate chips. Spoon about 1 tablespoon of the mixture on top of the cupcake mixture and bake for 20-25 minutes.

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For the cream cheese icing, mix together all the ingredients until smooth and cover the cupcakes once they are completely cool. Decorate with a light sprinkling of cocoa powder.

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