Black bottom cupcakes
The black bottom cupcake looks innocent, but packs a punch! A dark chocolate sponge with a dollop of cheesecake baked into it, we top ours with Cream Cheese Frosting for extra impact. The chocolate sponge base is different from our normal chocolate cupcakes - it's darker, slightly less sweet and marries well with the cheesecake centre. Omit the cream cheese frosting for a more moderate treat.
Ingredients :
1 quantity Cream Cheese Frosting (page 11) (optional)
chocolate sponge base:
190 g plain flour
120 g caster sugar
40 g cocoa powder. plus extra to decorate
½ teaspoon bicarbonate of soda
40 ml sunflower oil
1½ teaspoons white vinegar
½ teaspoon vanilla extract
cheesecake filling:
140 g cream cheese
60 g caster sugar
1 egg
½ teaspoon vanilla extract
a pinch of salt
100 g milk chocolate chips
Recipe:
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 handhold electric whisk on slow speed until all the dry ingredients are well incorporated. 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). Spoon the mixture into the paper cases until two-thirds full and set aside.
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. Stir in the chocolate chips by hand until evenly dispersed.
Don't overmix, otherwise the cream cheese will start to split. Scoop about 1 tablespoon of the cheesecake filling on top of the cupcake mixture in the cases 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.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely When the cupcakes are cold, spoon the Cream Cheese Frosting on top, if using, and decorate with a light sprinkling of cocoa powder.
Links
Instagram - Rite Eat(@riteeat)
Youtube - https://youtube.com/@riteeat
Facebook - https://www.facebook.com/riteeatfoods?mibextid=ZbWKwL