Black bottom cupcakes

The black bottom cupcake looks innocent but packs a punch! It's a dark chocolate sponge with a dollop of cheesecake baked into it. Makes twelve.

Ingredients (Makes twelve)

for the chocolate sponge base:
190g plain flour
120g caster sugar
40g cocoa powder, plus extra to decorate
½ tsp bicarbonate of soda
40ml sunflower oil
1½ tsp white vinegar
½ tsp vanilla extract
for the cheesecake filling:
140g cream cheese
60g caster sugar
1 egg
½ tsp vanilla extract
a pinch of salt
100g milk chocolate chips
a 12-hole cupcake tray, lined with paper cases

Preheat the oven to 170°C/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.

Put the oil, vinegar, vanilla extract and 125ml 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. Spoon the mixture into the paper cases until two-thirds full. Set aside.

For the cheesecake filling, beat together the cream cheese, sugar, egg, vanilla extract and salt in an electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.

Stir in the chocolate chips by hand until evenly dispersed. Don't overmix, otherwise the cream cheese will start to split.

Scoop about 1 tbs of the cheesecake filling on top of the cupcake mixture in the cases 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 dry and crumbly. Leave to cool slightly before turning out onto a wire rack to cool completely. When the cupcakes are cold, spoon the cream cheese frosting on top and decorate with a light sprinkling of cocoa .