Black Bottom Cupcakes

These Humming Bird Bakery cupcakes are tasty and look great (as long as you’re down with rustic looking cakes), even better they don’t contain any butter or chocolate*, making them a super frugal alternative to traditional chocolate cakes.

Black Bottom Cupcakes


Chocolate Sponge

190g plain flour
120g caster sugar
40g cocoa powder
1/2 teaspoon bicarbonate of soda
40ml sunflower oil
1 1/2 tablespoons white vinegar
1/2 teaspoon vanilla extract

Cheesecake Filling

140g cream cheese
60g caster sugar
1 egg
1/2 teaspoon vanilla extract
pinch of salt
*Humming Bird calls for chocolate chips in the cheesecake filling, but I actually prefer mine without

Chocolate sponge:

1. Pre-heat the oven to 170℃/325℉/Gas Mark 4 and line a 12 hole muffin tray with paper cases

2. Combine the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with an electric whisk on slow speed until all of the dry ingredients are combined (my £10 Tesco electric mixer is not sophisticated enough for this, so I combined using a wooden spoon)

3. Mix together the oil, vinegar, vanilla extract and 125ml water in a jug and set aside

4. Gradually pour the contents of the jug into the bowl, gradually increasing the speed of the electric whisk until the mixture is thick and all of the ingredients are incorporated

5. Spoon into paper cases until 2/3 full and set aside

Cheesecake filling:

1. Beat together the cream cheese, sugar, egg and vanilla extract with an electric whisk on medium speed until smooth and fluffy; be careful not to over mix or the mixture will split

2. Spoon over the chocolate sponge in the muffin cases

3. Bake in the centre of the pre-heated oven for around 20 minutes, or until firm to the touch (but don’t leave them too long or the cheesecake will begin to crumble)

Humming Bird Cupcakes


PS Humming Bird Bakery suggests topping with cream cheese frosting, but I personally like them without, they’re not the sweetest but that makes them just a little bit more virtuous, right?

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