I first saw black bottom cupcakes somewhere in the blogosphere, or perhaps on Pinterest, I can’t quite remember – but I do remember thinking cheesecake baked into cupcakes had to be amazing, and they immediately earned a spot on my to-bake list.
Quite a while after first seeing them, I found out that the recipe came from the Hummingbird Bakery, and when I visited the Soho branch in the summer, black bottom was my friend’s cupcake of choice, so I got to try my first bite.
It was every bit as good as it sounds, and the cream cheese icing makes it – over the top for sure, but absolutely delicious.
When my lovely colleague leant me Hummingbird’s first cookbook and I spotted the recipe for black bottom cupcakes, I knew the time had come to try making them for myself.
Unfortunately, although these look ok, I was actually quite disappointed with how they turned out. Everyone who tried them liked them, but having tried one from the bakery I could tell they weren’t up to scratch.
The chocolate cake batter was very thick, which I expected, but it baked up a little on the dry side. The cheesecake mix on the other hand was very thin, so rather than swirling into the cake it just sat in a layer on top, which I don’t think it how it’s supposed to work.
The icing I can’t fault, but Hummingbird’s cream cheese frosting is my all-time favourite, and has never let me down.
I am very willing to accept that the reason these didn’t work out as well as I’d hoped could be baker error rather than a fault with the recipe, so I may have to try it again – but in all likelihood, I’ll probably just wait until the next time I’m in London and buy one instead…
I won’t write up the recipe as I didn’t change a thing, and they obviously didn’t go as well as I’d hoped, but if you want to have a go you can either buy the Hummingbird Bakery cookbook or check it out on the Delicious Magazine website.