Black Bottom Cheese Cupcakes

Recipe sourced: The Hummingbird Bakery Cookbook ~ Tarek Malouf
Chocolate sponge:
270g plain flour
285g caster sugar (180gm)
55g cocoa powder, plus extra to decorate
1 1/4 tsps bicarbonate of soda
100ml sunflower oil
1 1/2 tsps white vinegar
1 1/2 tsps vanilla extract
200ml water

Cheesecake filling:
185g cream cheese
110g caster sugar (50g)
1 egg (large)
1 tsps vanilla extract
A pinch of salt
100g milk chocolate chips (semi sweet chocolate chips)

Method:
Preheat oven to 175C (160C fan).

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 well mixed.

Put the oil, vinegar, vanilla extract and 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).

Spoon the mixture into the paper cases until one-third full and set aside.

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.

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

Scoop about 1 tablespoon of the cheesecake filling onto 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 there is an even golden colour on the cheesecake filling.

Don't overcook as the cheesecake will become very dry and crumbly.

Leave the cupcakes to cool for about 15 minutes in the trays before turning out onto a wire cooling rack to cool completely.