I am the queen of failed baking. I have had so many shit batches of cupcakes that have gone straight to the bin it’s outrageous. Of course, most of my recipes are off the internet, off recipes of people who usually ‘think’ they can bake, and publish their recipes. When I was still feeling flush last week, I decided it’s time for me to splurge out on a proper recipe book on baking. After weeks of flipping through piles of recipe books, including a two-hour trip to Borders, I decided on the Hummingbird Bakery Cookbook. Seeing that London is not really on my doorsteps, this is the next best thing to having access to the actual bakery.

I’ve been looking forward all week to try out one of the beautiful recipe from my lovely book…and decided on the black bottom cupcakes. Made of a duper chocolatey base of devil food’s cake, this dark, decadent base is topped with a light and fluffly topping of cheesecake mixture.

Don’t you just love the contrast? It looks so dramatic! I decided to holding off the frosting this time around, waiting to see how it taste like without frosting first. It was such a perfect mix of sweetness that I decided to just leave the frosting out.

The cheesecake top goes beautifully with the dark chocolate base, don’t you think?

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