Black Bottom Cupcakes by Hummingbird & Review

Tuesday, 31 January 2012

Hummingbird Bakery began in Notting Hill in 2004, since then they have plunged into a world of success that is none other than well deserved. Their products are inspired by the infamous American style that we all adore, this is the style that is envied by most Brits. It's a well known and national annoyance of ours - the food just looks better/probably tastes better in America! 

After making these today out of  Hummingbirds first publication - The hummingbird bakery cookbook, i decided that it was imperative i published the recipe onto my blog (without a picture because i stupidly forgot to take one). 

These cupcakes contain three layers of deathly goodness. They start off with a thick, rich and crumbly chocolate sponge which is embellished in texture as opposed to sweetness to add a balance to the cupcake's flavour. On top of that is a small helping of cheesecake and chocolate chip. Above that is a generous amount of cream cheese frosting. Above that is a sprinkling of cocoa. All in all, there are 3 variations of chocolate and 2 of cheese in this cupcake. Therefore it speaks for itself in terms of it's delicious-ness. 

The recipe 
Sponge
  1. 190g plain flour

  1. 120g caster sugar
  2. 40g cocoa powder, plus extra to decorate
  3. Half tsp bicarbonate of soda
  4. 40 ml sunflower oil
  5. 1 and a half tsps white vinegar
  6. Half tsp vanilla extract
  7. Cheesecake
  8. 140g cream cheese
  9. 60g caster sugar
  10. 1 egg
  11. Half tsp vanilla extract
  12. A pinch of salt
  13. 100g milk chocolate chips
  14. Frosting
  15. 300g icing sugar, sifted
  16. 50 unsalted butter
  17. 125g cold cream cheese
The method
  • Preheat the oven to 170 degrees and line a muffin try with cupcake cases.
  • Place all the dry ingredients for the sponge into a bowl and mix until everything is well incorporated. 
  • Pour the oil, water, vinegar and vanilla in a jug and mix together.
  • slowly pour the contents of the jug into the dry ingredients whilst mixing. You should be left with a thick dough-like mixture. Plop an equal amount into 12 cupcake cases and leave aside. 
  • In a smaller bowl - for the cheesecake, whisk together the cream cheese, vanilla, and egg. You should be left with a creamy consistency after about a minute of whisking. Briefly and gently stir in the chocolate chips.
  • Plop some cheesecake mix on top of each cupcake.
  • Bake for exactly 20 minutes in the oven - any longer and your cheesecake top will become dry!
  • For the frosting, electrically whisk together the icing sugar, butter and cheese until you have a thick and creamy texture. Do not over mix as it easily melts!
  • Frost the cakes, and finally dust with cocoa. 

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