Black Bottom Cupcakes

2 July 2012

More Sunday afternoon baking! It was raining {yes again!}, Lydia was asleep, so me and Oliver had a go at these. I've been wanting to make these for ages as they're a Hummingbird Bakery classic but I must say that it was the most bizarre recipe I've done so far. 

There are two mixtures to it... a chocolate base and a cheesecake filling. The chocolate base was an extremely thick mixture and the cheesecake filling was very runny... I was convinced I'd done something wrong and they were going to be a disaster. 

How wrong I was. They are absolutely flipping yummy! I know I shouldn't big up my own baking but I don't care! I would go as far as to say they are tastier than normal chocolate cupcakes

The recipe said to use cream cheese frosting which I have put in the recipe below. However I used chocolate frosting as I had some left over from the other day that I needed to use up. If you want to use chocolate frosting, it's on the recicipe here.

Black Bottom Cupcakes

Makes 12
Preparation time 30 minutes
Cooking time 25 minutes

Chocolate base
190g plain flour
120g caster sugar
1/2 teaspoon bicarb of soda/baking soda
40g cocoa powder
1 & 1/2 teaspoons white vinegar
1/2 teaspoon pure vanilla extract
125ml water

Cheesecake filling
140g cream cheese
60g caster sugar
1 egg
1/2 teaspoon pure vanilla extract
a pinch of salt
75g chocolate chips

300g icing sugar, sifted
125g cream cheese, cold
50g butter, softened

Preheat oven to 170C {325F} Gas Mark 3. Line a 12 hold

For the chocolate base: Put the flour, sugar, bicarb of soda, and cocoa in a large bowl and mix with a handheld electric whisk on slow speed until well mixed.

Put the oil, vinegar, vanilla extract and water in a bowl and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the liquid, 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). Spoon the mixture into the paper cases until two thirds full and set aside.

For the cheesecake filling: Put the cream cheese, sugar egg and vanilla extract in a bowl and beat by hand with a whisk.until smooth and fluffy. Stir in the chocolate chips but don't overmix otherwise the cream cheese will start to split.

Spoon about 1 tablespoon of the cheesecake filling on top of the chocolate base in the cases. Pop int he over for 20-25 minutes or until the cupcakes are firm to the touch and they have an even golden colour on the cheesecake filling. Don't overcook or the cheesecake wil become dry and crumbly. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.

Make the frosting. Beat the icing sugar and butter with a hand-held electric whisk on the slowest speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until completely incorporated. Beat on medium speed until the frosting is light and fluffy. Don't overbeat as it can become runny.

Spoon or pipe the frosting onto the cupcakes and decorate with a light sprinkle of cocoa or decorations of your choice.



  1. They look delicious! Will have to try that recipe out myself sometime xxx

    1. They really are gorgeous Vikki. Give them a go and let me know how you got on xx

  2. Hmmm I've made these before - lush!

    1. Oh its fab to hear that someone else has made them. They're truly delish! X


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