Black bottom cupcakes


Chocolate sponge
200ml boiling water
80ml vegetable oil
220g caster sugar
1 tbsp Apple cider vinegar
1 tsp vanilla extract
220g plain flour
35g cocoa powder
1 tsp bicarbonate of soda
1/2 tsp salt

Cream cheese
285g cream cheese
60g icing sugar
1 egg
1/4 tsp vanilla extract
25g choc chips

Chocolate bark
100g dark chocolate
100g white chocolate


Homemade or store bought is fine. If you want the recipe let me know😋

Preheat the oven to 170°C and place the paper cases in your muffin tray. This mix made 16 cupcakes.

To make the cream cheese filling, whisk the cream cheese and sieves icing sugar together, Add the egg and vanilla extract. Stir in the chocolate chips. Cover and set aside.

In a large bowl, add the boiling water and vegetable oil , apple cider vinegar and vanilla extract.
Whisk to combine.
Sift the flour, sugar, cocoa powder, bicarbonate of soda and salt directly on top.
Stir to combine.
Half fill each cupcake case with the batter, then add a tsp of the cream cheese mixture.
Bake for 18 to 22 minutes.
Cool completely

To make the chocolate shard, melt both chocolates separately in the microwave, in 20 sec bursts so it doesn’t burn.
Pour the dark chocolate onto a tray lined with wax paper and spread out thinly.
Dot the white chocolate on top and using a skewer, wiggle the white chocolate into the dark.
Tap the tray to remove air bubbles and place in the fridge for 2 to 3 minutes to harden a little.
Remove from the fridge and score the chocolate with a sharp knife not going through to the bottom. This makes it easier to snap once set. Place back on the fridge until completely set.
Once the cupcakes have cooled, pipe on the buttercream and add a chocolate shard.

Something a little different, but really really yummy!

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