Black Bottom Cupcakes

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One of the places I really like to go when I’m back in London is the Hummingbird Bakery. I first visited the South Kensington branch years ago, probably after a trip to the museums with my friend Chantal. We made a special trip to the little bakery, with it’s iconic pink hummingbird, and we ordered huge slices of red velvet and chocolate fudge cake. We sat outside in the middle of winter, shivering in scarves and tucked in to the mountains of cream cheese frosting and rich chocolate fudge. Despite the cold, we were in cake heaven.

Now there are five bakeries across London selling a beautiful array of American style cakes, cupcakes, pies and slices. If you’re ever in London I’d defiantly suggest popping by for a slice of cake, or two. My personal favourite are the cheesecake brownies. A layer of sumptuous chocolate brownie, topped with smooth cheese cake and finished with a layer of light raspberry cream.

Today’s recipe is from the Hummingbird Bakery Cookbook. It’s another bake that adds cheesecake to a cake product. Something to cure my Hummingbird Cravings while I’m so far away.

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Black Bottom Cupcakes are very rich, dark cupcakes with a topping layer of chocolate studded cheesecake. As the cake bake it rises up and mingles with the cheesecake, creating a wonderful marbled top. The cupcake is finished off with a generous layer or cream cheese frosting, and dusted with cocoa powder.

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As I was reading reviews of the recipe before baking it, I found a lot of people found that, when baked at home, the cake layer seemed to turn out a little dry. I countered this by adding in an egg to the batter. I confess I’ve fallen in love with these little dark bottomed beauties. I love their lusciously rich sponge, and the soft cheese cake as you bite into the middle, brimming with little chocolate chip moments. The cream cheese frosting echoes the taste of the cheese cake and finishes them off beautifully.

Black Bottom Cupcakes

(Adapted from the Hummingbird Bakery Cookbook – Makes 6)

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Ingredients

For  the Cupcakes

80g plain flour

60g caster sugar

20g cocoa powder

1/4 teaspoon bicarbonate of soda

60ml water

20ml sunflower oil

3/4 teaspoon white vinegar

1/4 teaspoon vanilla extract

1 egg

For the Cheese Cake

70g cream cheese

30g caster sugar

1 egg yolk

1/4 teaspoon vanilla

50g chocolate chips

For the Cream Cheese Frosting

150g icing sugar, sifted

25g butter

60g cream cheese

Method

Preheat the oven to 170 degrees C/325 degrees F.

In a large bowl, mix together the flour, caster sugar, cocoa powder and bicarbonate until all the dry ingredients are well combined.

In a jug, mix together the water, sunflower oil, white vinegar and vanilla. You will need to beat it together with a fork or a whisk to get it to form a suspension.

Slowly pour the wet ingredients  into the dry, mixing as you go. Mix together until fully combined. It will be quite dry and hard to work with.

Once full combined, crack in your egg and beat until you have a dark, thick batter.

Set the batter to one side and make your Cheese Cake filling.

In a bowl, beat together the cream cheese, caster sugar, egg yolk and vanilla until smooth. It’s a slow process by hand, so use an electric beater if you have one.

Stir in the chocolate chips.

Line a 6 hole cupcake tray with paper cases. Two thirds fill them with the chocolate batter. Add in a generous teaspoon of cheese cake on top of each. I had a small amount of cake mix left over so I added a little on top of the cheesecake layer too.

Bake for about 10-15 minutes until firm to the touch and the cheese cake is an even golden colour.

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Comments:

  1. I thought you had disappeared and then today I get about 8 of your posts all at once! Not sure what is going on there – a wordpress gremlin me thinks. I’m off to peruse the rest now . . .

  2. Looks so DELICIOUS!!! I love the Hummingbird Bakery Cookbook too 🙂

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