Hummingbird Bakery – Black Bottom Cupcakes

Love cupcakes? Brownies?  How about cheesecake? or maybe treat yourself to some chocolate now and then? If you have somewhat of a sweet tooth like me – and like any… or all of the afore mentioned treats, you will absolutely LOVE Hummingbird’s Black Bottom Cupcakes. Hummingbird Bakery handmake delicious American style cupcakes and cakes and have been treating us ever since 2004 and long may they continue!

I’m a traditionalist at heart, so whenever I’d venture to my beloved Notting Hill’s Portobello Road – I’d make a b-line for Hummingbird Bakery to pick up a classic vanilla cupake with chocolate frosting, which can only be described as a sprinkling of cocoa heaven. Always a treat, always delicious. Most recently this strange named cupcake caught my eye and I felt compelled to try it. It was love at first bite!  The bottom of the cupcake is a denser, brownie like cake (black bottom!) in a rich, dark (slightly bitter) chocolate, whilst the top layer is a baked cheesecake consistency, infused with fresh vanilla notes. If that wasn’t enough there is also a cream cheese frosting to top it all off. Absolutely amazing! I absolutely insist you go try these beauties when you’re next in Notting Hill or pass another Hummingbird Bakery in London!

Hummingbird Bakery Cupcakes

Hummingbird Bakery Black Bottom Cupcakes

Hummingbird Bakery

Hummingbird Bakery

For all those further afield – do not fear! It may not be exactly the same as from THE bakery, but I’ve road tested this recipe… and used a few work girlies as guinea-pigs.. and the cupcakes got 14 thumbs up! The recipe is actually from Hummingbird Bakery’s own cookbook, as featured in Delicious Magazine, so well worth a go!

To make your very own Hummingbird Bakery Black Bottom Cupcakes…

You will need:

For the chocolate sponge base

  1. 190g plain flour
  2. 120g caster sugar
  3. 40g cocoa powder, plus extra to decorate
  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 (or cut up a bar of choc)

For the cream cheese frosting

  1. 300g icing sugar, sifted
  2. 50g unsalted butter, at room temperature
  3. 125g cream cheese, cold – I used Philadelphia

To Prepare:

  • 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 with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.
  • 2. Put the oil, vinegar, vanilla extract and 125 ml water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
  • 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. For the cheesecake filling beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.
  • 5. Stir in the chocolate chips by hand until evenly dispersed. Don’t overmix, otherwise the cream cheese will start to split.
  • 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. Don’t overcook as the cheesecake will become very dry and crumbly.
  • 7. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
  • 8. For the cream cheese frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. 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. Do not overbeat, as it can quickly become runny.
  • 9. When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.

Hope you enjoy!

Fashion Fellow

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