Black Bottom Hummingbird cupcakes.
I'm a little stressed out at the moment, so what better to do than get the baking materials out, make a little mess in the kitchen and conjure up a melt in the mouth delight.
This is the recipe I used courtesy of: http://www.deliciousmagazine.co.uk/recipes/black-bottom-cupcakes
For the chocolate sponge base
- 190g plain flour
- 120g caster sugar
- 40g cocoa powder, plus extra to decorate
- ½ tsp bicarbonate of soda
- 40 ml sunflower oil ***
- 1½ tsps white vinegar
- ½ tsp vanilla extract
For the cheesecake filling
- 140g cream cheese
- 60g caster sugar
- 1 egg
- ½ tsp vanilla extract
- A pinch of salt
- 100g milk chocolate chips
For the cream cheese frosting
- 300g icing sugar, sifted
- 50g unsalted butter, at room temperature
- 125g cream cheese, cold
Method
- 1. Preheat the oven to 170°C (325°F) Gas 3. 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.
- 2. Put the oil, vinegar, vanilla extract and 125 ml water in a jug and whisk to combine. While the electric 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 (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
- 3. Line a 12 hole cupcake tray with paper cases. Spoon the mixture into the paper cases until two-thirds full and set aside.
- 4. For the cheesecake filling beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.
- 5. Stir in the chocolate chips by hand until evenly dispersed. Don’t overmix, otherwise the cream cheese will start to split.
- 6. Scoop about 1 tbsp of the cheesecake filling on top of the cupcake mixture and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and they have an even golden colour on the cheesecake filling. Don’t overcook as the cheesecake will become very dry and crumbly.
- 7. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
- 8. For the cream cheese frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow 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 beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
- 9. When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.
*** I used melted butter as opposed to sunflower oil.
Let me know if you use this recipe and how it turned out, would love to see your posts about them.
Bisous
xx
