We received the Hummingbird Bakery Cookbook for Christmas, and so with a friend's birthday on 1st January it seemed the ideal occasion to try something out. I chose these Black Bottom Cupcakes. The idea is simple, chocolate cake topped with a blob of cheesecake. They look tasty and are tasty... although I think I will make some modifications next time to make them even tastier!Cake:
190g Plain Flour
120g Caster Sugar
2 tbsp Cocoa
½ tsp Bicarbonate of soda
40ml Sunflower Oil
125ml Water
½ tsp Vanilla Extract
(the recipe also lists 1½ tsp White vinegar, but I can't remember using that so am guessing I didn't!)
Cheesecake:
250g Cream cheese
60g Caster Sugar
1 Egg
½tsp Vanilla Extract
100g Milk Chocolate Chips
Icing:
250g Icing Sugar
80g Butter
25ml Milk
Drop of Vanilla Extract
• Mix the flour, sugar, cocoa and bicarb together, then add the oil, vinegar, vanilla and water.
• Spoon the mixture into muffin cases to about 2/3 full.
• To make the cheesecake bit, beat all the ingredients except the chocolate in a bowl with an electric whisk on a medium speed until light and fluffy (roughly the consistency of loose whipped cream). Stir in the chocolate chips gently.
• Spoon on top of the cake mixture and bake in a preheated oven (170°C) for about 20 minutes (until the cheesecake topping is slightly golden at the edges.
• Whilst the cakes cool, beat the icing ingredients together until pale and fluffy.
• Decorate the cakes and dust with cocoa or chocolate shavings.
•Notes:
• Officially this mixture makes 12. For me the cake mix made 9 and the cheescake about 18, so next time I shoudl probably have a bit less cake and a bit more cheesecake per muffin and it'll be about 12!
• Also, the recipe calls for 140g cream cheese, I couldn't get this to thicken up without the extra 100g.