Black bottom cupcakes

1 quantity Cream Cheese frosting

chocolate sponge base

190g plain flour

120g caster sugar

40g cocoa powder

1/2 tsp bicarbonate of soda

40ml sunflower oil

1 1/2 tsp white vinegar

1/2 tsp vanilla extract

cheesecake filling

140g cream cheese

60g caster sugar

1 egg

1/2 tsp vanilla extract

a pinch of salt

100g milk chocolate chips

Preheat oven to 170°c.

For the chocolate base: Put the flour, sugar, cocoa powder and bicarb in a large bowl and mix until well incorporated.

Put the oil, vinegar, vanilla extract and 125ml water in a jug and whisk to combine. Whilst whisking the flour, slowly add the contents of the jug. Beat until well mixed.

Spoon into the paper cases until two-thirds full and put aside.

For the cheesecake filling: Beat together the cream cheese, sugar, egg, vanilla extract and salt until smooth and fluffy.

Stir in the chocolate chips until evenly dispersed. Don't over mix otherwise the cheese'll start to split.

Scoop about 1 tbsp of the cheesecake filling on top of the cupcake mixture in the cases and bake in the oven for 20 minutes, until the cupcakes are firm too the touch and golden in colour. Leave to cool slightly before turning out onto a rack to cool completely.

When the cupcakes are cool, spoon the Cream Cheese Frosting on top.