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The Hummingbird Bakery's black bottom cupcakes look innocent, but pack a punch! A dark chocolate sponge with a dollop of cheesecake baked into it, then topped with cream cheese frosting for extra impact.
This recipe is from the Hummingbird Bakery’s Cookbook, published by Ryland and Peters, £16.99. To buy it, click here.
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the cheesecake bit was super runny for me too and i used an electric whisk.
I haven't tried them yet but I couldn't get the cheesecake bit to go thick. It immediately went really runny and didn't thicken when I beat it with a whisk. I don't have an electric whisk, maybe that's the problem?
Cream Cheese Frosting
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