• 1 ½ cups (180g) all – purpose flour
  • 1 cup plus 1 Tbsp (215g) sugar
  • 1/3 cup (35g) Guittard Cocoa Rouge (Dutch – processed unsweetened cocoa powder)
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (240ml) cold water
  • ¼ cup (60ml) vegetable oil
  • 1 Tbsp white vinegar
  • 1 ½ tsp vanilla extract


  • ½ cup (115g) cream cheese, at room temperature
  • 2 Tbsp sugar
  • 2 tsp whole milk
  • ½ cup (85g) Guittard Semisweet Chocolate Baking Chips


Preheat the oven to 350f (180c). Line twelve cupcake cups with paper liners.

To make the batter: In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Make a well in the centre 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.

To make the filling: 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.

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

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.

Variation for Black Bottom Cake: Butter a 9-by 5- by 3 in (23 by 12 by 7.5-cm) loaf pan. Pour the batter into the pan. Add the filling, 1 Tbsp at a time, down the middle of the pan, keeping it away from the edges. Leave the dots of filling in the middle of the cake, or use a knife to swirl the filling around. Bake for 45 minutes, or until a toothpick inserted into the cake portion comes out clean. Transfer to a wire rack to cool completely. Cut into 1-in (2.5cm) slices and serve. Store in the loaf pan wrapped tightly with plastic wrap at room temperature for up to 1 week.