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San Francisco Black Bottom Cupcakes

A community recipe by

Not tested or verified by

Print me


Simple and comforting.


Serves: 6-12

For the Cupcakes

  • 375 millilitres unbleached all-purpose flour
  • 63 millilitres unsweetened cocoa
  • ½ teaspoon sea salt
  • 250 millilitres white granulated sugar
  • 1 teaspoon baking soda
  • 83 millilitres canola oil
  • 250 millilitres water
  • 1 tablespoon cider vinegar
  • 1 teaspoon pure vanilla extract

For the Filling

  • 227 grams cream cheese
  • 83 millilitres granulated sugar (white)
  • 170 grams 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 so we are not able to answer questions regarding this recipe.

  • 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.
  • For the filling:

  • 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.
  • Tell us what you think