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San Francisco Black Bottom Cupcakes

A community recipe by CrystalDawn

Not tested or verified by Nigella.com

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Introduction

Simple and comforting.

Ingredients

Serves: 6-12

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 apple 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

Method

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.

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.