Hummingbird Bakery Black Bottom Cupcakes Recipe (Adapted for High-Altitude) (2024)

Servings: 14 cupcakes

(4 stars) 2 reviews

For the Chocolate Cake Base

(enough for 12 – 14 cupcakes)

• ▢ 1 1/2 cups all-purpose flour
• ▢ 1/2 cup plus 1 tablespoon sugar
• ▢ 1/3 cup unsweetened cocoa powder, plus extra to decorate
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 cup sunflower oil
• ▢ 1 1/2 teaspoons distilled white vinegar
• ▢ 1/2 teaspoon pure vanilla extract
• ▢ 1 cup water, at room temperature (decrease to 1/2 cup of water at sea-level)

For the Cheesecake Filling

(enough for 14 – 16 cupcakes)

• ▢ 4 1/2 oz. cream cheese, at room temperature
• ▢ 1/3 cup sugar
• ▢ 1 egg, cold
• ▢ 1/2 teaspoon pure vanilla extract
• ▢ a pinch of salt
• ▢ 2/3 cup chocolate chips

For the Cream Cheese Frosting

(enough for 12 – 14 cupcakes)

• ▢ 2 1/3 cups confectioners' sugar, sifted
• ▢ 3 tablespoons unsalted butter, at room temperature
• ▢ 4 oz. cream cheese, cold

For the Black Bottom Cupcakes

(Adapted for a high-altitude environment of approximately 5,000 ft)

• Preheat the oven to 365 (F) — this is a 40 degree (F) increase from the original sea-level recipe temperature of 325 (F).

• Put 1 1/2 cups flour, 1/2 cup plus 1 tablespoon sugar, 1/3 cup cocoa powder, and 1/2 teaspoon baking soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.

• Put 1/4 cup sunflower oil, 1 1/2 teaspoons white vinegar, 1/2 teaspoon vanilla extract, and 1 cup water in a glass and whisk to combine.

• While the electric whisk is running in the flour bowl, slowly add the oil mixture, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.

• Spoon 2 tablespoons of the chocolate batter into paper cases and set aside.

• Combine 4 1/2 oz. cream cheese, 1/3 cup sugar, 1 egg, 1/2 teaspoon vanilla extract, and a pinch of salt in the bowl of a freestanding electric mixer. Beat together with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.

• When the cream cheese batter is fluffy and thick, stir in 2/3 cup chocolate chips with a rubber spatula or a wooden spoon until evenly dispersed. Do not overmix, or the cream cheese will start to split.

• Scoop about 1 tablespoon of the cheesecake filing on top of the cupcake batter in the cases and bake in the preheated oven for 22-24 minutes, or until the chocolate part of the cupcakes are smooth and firm to the touch and the cheesecake filing has an even golden color/brown edges. Do not overbake as the cheesecake will become very dry and crumbly.

  See Also

  Hummingbird Bundt Cake Recipe

• Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

• 

  When the cupcakes are cold, spoon the Cream Cheese Frosting (recipe below) on top. Decorate with a light sprinkling of cocoa powder.

For the Cream Cheese Frosting

(For All Altitudes)

• Beat 2 1/3 cups confectioners’ sugar and 3 tablespoons unsalted butter together in a freestanding electric mixer with a paddle attachment 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 and continue beating until the frosting is light and fluffy (approximately 5 minutes). Be careful not to overbeat, as the frosting can quickly become too runny.

Adapted For High-Altitude