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RECIPES | Cakes

Black Bottom

Cupcakes

These cupcakes are moist and dense with a cheesecake filling that cooks along with the cake. The filling bubbles up through the center so you get cream cheese and dark chocolate with each bite. Plus they’re sturdy and easy to schlep over the hills of San Francisco without worrying about smudged frosting.

Difficulty
1/3
Yield
12 cupcakes
Ingredients
  • 1 ½ cups [180 g]All‑purpose flour
  • 1 cup + 1 Tbsp [215 g]Sugar
  • ⅓ cup [35 g]Guittard Cocoa Rouge (Dutch‑processed unsweetened cocoa powder)
  • ½ tspBaking soda
  • ¼ tspSalt
  • 1 cup [240 ml]Cold water
  • ¼ cup [60 ml]Vegetable oil
  • 1 TbspWhite vinegar
  • 1 ½ tspVanilla extract

Batter

  1. 1

    Preheat the oven to 350°F [180°C]. Line twelve cupcake cups with paper liners.

  2. 2

    In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Make a well in the center of the flour mixture and pour the water, vegetable oil, vinegar, and vanilla into the well. Whisk until blended; the batter will still be lumpy.

Ingredients

Filling

  1. 1

    In a medium bowl, with a hand mixer, beat together the cream cheese and sugar until smooth. Add the milk and beat until combined. Stir in the chocolate chips.

  2. 2

    Divide the batter among the twelve prepared cupcake cups. Add 1 Tbsp of the filling to the center of each cupcake.

  3. 3

    Bake for 25 to 30 minutes, or until a toothpick inserted into the chocolate cake portion comes out clean. Remove the cupcakes from the pan and cool on a wire rack. Store in an airtight container at room temperature for up to 1 week.

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