27 Dec 2015

Chocolate Brownie and Cheesecake Cupcakes


A Sunday isn't a real Sunday without baking... well that's what I feel like doing at least! I baked these yummy chocolate brownie and cheesecake cupcakes a few days ago with a friend and they turned out amazing. 

So today I thought I'd share a recipe for the most delicious and divine cupcakes. I actually got the recipe from a Hummingbird Bakery Cookbook, but we tweaked the recipe slightly. They originally called them the black bottom cupcakes


Ingredients (for 12 cupcakes) 

Chocolate layer:
190g plain flour
120g caster sugar
40g cocoa powder

½ teaspoon bicarbonate of soda
40ml sunflower oil
1½ teaspoons vinegar
125ml luke warm water

½ teaspoon vanilla extract

Cheesecake layer:
140g cream cheese
60g caster sugar
1 egg

½ teaspoon vanilla extract
pinch of salt
75g chocolate chips
4 teaspoons plain flour

Cream cheese frosting:
150g icing sugar
25g unsalted butter
65g cream cheese


Time to make them - yay!

Preheat your oven to 170 ˚C (325 ˚F), gas mark 3. 

Mix together the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl and combine them together. You may think that there is way too much cocoa powder but trust me, it comes out perfect. 

After this add the oil, vinegar, vanilla extract and water into the bowl with the dry ingredients. You can use white vinegar or light malt vinegar - it actually becomes tasteless after combined. Mix the ingredients until there is a thick chocolate mixture. It is meant to be quite thick because it'll be a rich chocolate layer.

After the ingredients are well combined, spoon the mixture into the 12 cupcake cases until  full. Put this aside whilst you start on the cheesecake layer.

Start by mixing the cream cheese, egg, sugar, flour, vanilla extract and salt together. Do this slowly so the cream cheese doesn't split. The mixture should mix fairly quickly and it should be a fairly watery consistency, almost like double cream before it is whipped. If it is too runny, add another table spoon of flour until you think the consistency is right. Finally, mix in the chocolate chips.

Next step is to spoon the cheesecake mixture on to the chocolate brownie mixture that is already in the cupcake cases. Make sure the cupcake cases are full with only a few cm left till the top of the case. 

After this, pop your cupcakes into the oven and bake for 20 mins. 

Whilst your cupcakes are in the oven, you can start with your frosting. Make sure the icing sugar is sifted, the butter is at room temperature and the cream cheese is cold. Mix all of the ingredients together until the are combined well. They should be a spreadable consistency. I whisked mine for probably around 4-5 minutes. 

After your cupcakes are out of the oven and cooled, you can pop your icing on. This is optional but I think this makes the cupcake really deliciously rich and satisfying to eat. 






And voila!
You have made chocolate brownie and cheesecake filled cupcakes. You can now share these with your friends and family, or just eat them yourself (why not).
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