Black Cake-Cream Cheese Cupcakes

Preheat oven to 280 degrees F with the baking rack in the middle. Prepare two muffin pans for baking and set aside.

Make the cake: in a mixing bowl, cream the butter and sugar until pale and fluffy, about 5 to 6 minutes; set aside.

In another bowl, whisk eggs until frothy. Add lime zest and the essences then whisk again. Add whisked eggs to creamed butter and sugar and mix gently to incorporate the two mixtures.

Combine the flour, baking powder, mixed spice and nutmeg in another bowl and gradually add to the creamed mixture. Mix batter until thoroughly combined.

Using a wooden spoon, mix in the rum-soaked mixed fruit and browning until fully incorporated.

Make the cream cheese filling: combine the cream cheese, egg, sugar and vanilla and stir mixture until thoroughly combined.

For cream cheese centre: fill muffin cups one-third full with cake batter. Drop a tablespoon of cream cheese mixture into the center of each muffin then top with more batter.

For  cream cheese swirls: pour all but fill muffin cups up to the halfway mark with cake batter. Spoon 1 teaspoon of cream cheese mixture on top of the batter. Cover with remaining cake batter then using a knife, swirl the cream cheese and cake batter together, creating a marbled effect.

Bake for 25 to 45  minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Refrigerate leftovers.