Preheat oven to 325F. (170 Celsius or Gas Mark 3) Line muffin tins with cupcake liners or spray with canola oil. Sift flour, unsweetened cocoa, salt, sugar and baking soda together. Add canola oil, water, vinegar and vanilla and combine with mixer.
Cream the sugar, cream cheese, salt and egg together. After smooth, add the chocolate chips, set aside. Fill the muffin tins two thirds full of batter. Top each with a heaping teaspoon of cream cheese mixture. Bake for about 20 minutes. Test as you would for a cake. This recipe makes about twice as much filling as you will need so consider making 2 batches and inviting your friends over for coffee or tea and cupcakes.
Simple and comforting.
For the Cupcakes
- 1½ cups unbleached all-purpose flour
- ¼ cup unsweetened cocoa
- ½ teaspoon sea salt
- 1 cup white granulated sugar
- 1 teaspoon baking soda
- ⅓ cup canola oil
- 1 cup water
- 1 tablespoon cider vinegar
- 1 teaspoon pure vanilla extract
For the Filling
- 8 ounces cream cheese
- ⅓ cup granulated sugar (white)
- 6 ounces chocolate chips (semi-sweet)
- 1 egg (unbeaten)
- ⅕ teaspoon sea salt
San Francisco Black Bottom Cupcakes is a community recipe submitted by CrystalDawn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.