Another delicious recipe from the Humming Bird Bakery Cookbook (thank you, Nadia). These went down a storm!
What surprised me about the sponge is that it didn't have any eggs in it. It's quite a dense mixture made by mixing wet and dry ingredients like a muffin:
120g Caster Sugar
40g Cocoa Powder
1/2 tsp Baking Powder
1/1/2 tsp white vinegar (i used cider vinegar and it was fine!)
1 cap Vanilla Essence
Put all these into the cupcake cases and then mix together the cheese cake:
140g cream cheese
60g caster sugar
1 cap vanilla essence
100g milk chocolate chips
Pop this on top of the cupcakes and cook at 170 degrees for 20 mins.
The recipe book suggests adding cream cheese frosting on top of these but I think that's a bit much! If you were going to add frosting then I'd suggests a chocolate fudge icing.
You rip what you sew!