Chocolate & Cheesecake Cupcakes

I had a bit of time on my hands this evening and some left over cream cheese in the fridge so I decided to make “black bottom cupcakes” from the Hummingbird Bakery Cookbook.

I’ve never made them before but I did once make a chocolate brownie which had cheesecake mixture swirled in and I remembered it being delicious. This really shouldn’t have been a surprise to me as chocolate and cheesecake are two of my favourite things. A match made in heaven!

I am pleased to report that the cupcakes turned out a real treat. With the cream cheese frosting on top they worked really well for desert and even felt a little bit naughty.

I bet if you check you probably have almost all of the ingredients sitting in your cupboard right now just waiting to be whipped into something magic!

To make 12 you will need the following:

For chocolate mixture
190g plain flour
120g caster sugar
40g cocoa powder
1/2 teaspoon bicarbonate of soda
40ml sunflour oil
1 1/2 teaspoons white wine vinegar
1/2 teaspoon vanilla extract

For cheesecake mixture
140g cream cheese
60g caster sugar
1 medium egg
1/2 teaspoon vanilla extract
Pinch salt
100g chocolate chips

For frosting
300g icing sugar
50g unsaved butter
125g cream cheese


First off preheat your over to 170 and get 12 muffin cases ready in a tray.

Next you make the chocolate base. Mix all the dry ingredients then whisk together the wet ingredients and slowly whisk them in with an electric whisk until the mixture is nice and thick. Then divide between the muffin cases.

For the cheesecake filling, beat all of the ingredients together (apart from the chocolate chips) until fluffy then stir in the chocolate chips. Add a large dollop to each muffin case and cook for 20 mins.


To make the frosting just beat the butter and sugar together with an electric whisk. If you don’t have icing sugar you can use caster sugar, it will just be ever so slightly grainy. Once the mixture comes together add the cream cheese and whisk for around 5 minutes until light and fluffy.

Then put it in a piping bag for a lovely neat finish and sprinkle with cocoa powder as a final touch. Perhaps a bit more delicately than I have!!


These cupcakes are really easy to make but the mixture of chocolate sponge and cheesecake makes them that little bit more special. I can guarantee that you will have a lot of happy and impressed people on your hands if you whip these out for elevenses!!


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1 Response to Chocolate & Cheesecake Cupcakes

  1. Auntie Clare says:

    They look amazing, pop one in the post x

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