Black Bottom Cupcakes

Goodness I love a home day. There is nothing better than knowing you have a whole day to yourself where you can just relax, do some baking and have a big rest. Lately I have become incredibly selfish with my time........it seems so rare that I actually have a free moment these days that I am not laying in a heap of exhaustion. So when theses wonderful rare home days come along, I just want to guard them with my life. I only leave the house for coffee and baking ingredients, but apart from that I just spend the whole day in the kitchen. Its so very satisfying.....and inspiring.

Speaking of inspiring....what's inspiring you these days?

 I've been making a very conscious effort to look for things that just make my heart dance! When life is so crazy busy sometimes you have to just make sure you gather some beautiful things around you to make sure you don't get too bogged down by life.

Here's my little list of what's making me extra happy this week:

1. The Hummingbird Bakery Cook Book. Its full of wonderful cakes that all look so rustic and pretty. I baked some pretty yummy cakes from it this week
2. Sweetapolita......its a cooking blog about a wonderful lady who bakes amazing things. I found her little blurb about who she is and what she does so inspiring. Check it out
3. Anthology Magazine . How can you not love a magazine that is about 'living with substance and style'? Beautiful! 
4. A clean kitchen!! Its so nice having a clean work space for creating.
5. Black Bottom Cupcakes!! Goodness these things are great!! They are half mud cake, and half baked cheese cake with a cream cheese frosting. I got the recipe from the Hummingbird bakery cook book.

6.Hanging out with good friends.

7.Baking funny cakes for friends birthdays. 

Black Bottom Cup Cakes

Chocolate sponge Base:

• 190g plain flour
• 120g caster sugar
• 40g coco powder
• 1/2 tsp of bicarb soda
• 40ml of sunflower oil
• 1 and 1/2 tsp of white vinegar
• 1/2 tsp of vanilla extract 
• 125 ml of water

Cheesecake filling:

• 140g of cream cheese
• 60g caster sugar
• 1 egg
• 1/2 tsp of vanilla extract
• 100g chocolate chips

Cream cheese frosting:

• 300g icing sugar
• 50g of icing sugar at room temperature
• 125g cream cheese (cold)

Method:

1. First make the chocolate cake mix!
2. Mix together all dry ingredients in an electric mixer on low speed.
3. In a just combine wet ingredients and mix.
4. With electric mixer on a medium speed slowly add all wet ingredients and whisk until everything is incorporated. 
5. Place patty pans in a muffin tin and 2/3 fill with chocolate mix.
6. Next for the cheese cake filling, beat together the cream cheese, sugar, egg and vanilla until smooth and fluffy.
7. With a spatular mix through the chocolate chips.
8. Divide the mix evenly on top of the chocolate cake mix.
9. In a preheated oven bake the cup cakes for 20 minutes or until the cake feels firm and the cheese cake mix is lightly golden.
10. To make the icing beat together icing sugar and butter until combined (this is best done with an electric mixer.)

11.Next add the cold cream cheese and beat until smooth. 

12.When cup cakes have cooled.....ice them....and eat them!