I eat a LOT of cupcakes and any from The Hummingbird Bakery rank super highly on my list.  Last week one of our agency's bought us a box over (always much appreciated!) and I had, for the first time, one of The Hummingbirds Black Bottom Cupcakes.  Well, I cut it in half to try and be good but once that first half had been eaten I almost shouted at my colleague to pass me the box back so I could have the other half.  It really was one of the most delicious cupcakes I've ever had.  I soon realised I could potentially spend a small fortune on my new found love so decided to try the next best thing and bake them myself.  They were DELICIOUS.  The recipe is quite different from that of a basic cupcake and during several points of the baking process I thought I was doing things wrong.  Trust in the professionals because they know what they're on about!  My only tiny quarrel would be that the cream cheese filling mixture is extremely running and does not at any point become light and fluffy as stated in the recipe.  It still semi does the trick but doesn't deliver the same burst of surprise as the shop bought ones do with a thick cheesecake filling in the center.  Last of all, excuse my frosting on these.  It was one of those days when using a piping bag required far too much effort so I simply spooned it on!

For the chocolate sponge base

  1. 190g plain flour
  2. 120g caster sugar
  3. 40g cocoa powder
  4. ½ tsp bicarbonate of soda
  5. 40 ml sunflower oil
  6. 1½ tsps white vinegar
  7. ½ tsp vanilla extract

For the cheesecake filling

  1. 140g cream cheese
  2. 60g caster sugar
  3. 1 egg
  4. ½ tsp vanilla extract
  5. A pinch of salt
  6. 100g milk chocolate chips

For the cream cheese frosting

  1. 300g icing sugar, sifted
  2. 50g unsalted butter
  3. 125g cream cheese


  1. 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 until all the dry ingredients are well incorporated.
  2. 2. Put the oil, vinegar, vanilla extract and 125 ml water in a jug and whisk to combine. While the electric whisk is runningl, slowly add the contents of the jug. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
  3. 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. 4. For the cheesecake filling beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer on medium-slow speed until smooth and fluffy.
  5. 5. Stir in the chocolate chips by hand until evenly dispersed. 
  6. 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. 
  7. 7. For the cream cheese frosting beat the icing sugar and butter together in a freestanding electric mixer until the mixture comes together. 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. 
  8. 8. When the cupcakes are cold, spoon the cream cheese frosting on top, and decorate with a light sprinkling of cocoa powder.

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