Need Chocolate Cupcake Recipe That Domes?

Baking By AKA_cupcakeshoppe Updated 16 Sep 2008 , 11:39pm by Wesha

AKA_cupcakeshoppe Posted 4 Sep 2008 , 5:31am
post #1 of 10

I need it so i can use poured fondant. The one I have just bakes flat. will poured fondant look good on flat cupcakes?


9 replies
panchanewjersey Posted 4 Sep 2008 , 5:51am
post #2 of 10

I think any recipe should work as long as you fill to 3/4 full and it should dome. And no I don't think poured fondant will look nice on flat cupcake maybe cut out will.

AKA_cupcakeshoppe Posted 4 Sep 2008 , 6:02am
post #3 of 10

when i do that it just domes really big then overflows. what temp would you use? i use 350.

thanks for replying icon_biggrin.gif

JennaB Posted 4 Sep 2008 , 6:05am
post #4 of 10

I use the Down-home Chocoalte Mayonnaise Cake recipe from The Cake Bible.

1/3 C unsweetened cocoa
1 C boiling water
1 tsp vanilla
3/4 C mayonnaise
2 C sifted cake flour
1 C sugar
2 tsp baking soda
1/2 tsp salt

Preheat oven to 400 degrees (the secret to domed cupcakes is to overheat the oven and turn down heat when you put the cupcakes into the oven).

In a medium bowl whisk together cocoa and boiling water until smooth and cool to room temp. Whisk in mayonnaise and vanilla.

In a large mixing bowl combine the remaining ingredients and mix on low speed for 30 seconds. Add chocolate mixture. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) and beat for 1 minute to aerate and develope cakes structure.

Using an ice cream scoop, scoop one level scoop into each cc liner. Place in oven and reduce tempurate to 350 degrees. Bake for 18-20 minutes or until cc's spring back when touched. Recipe should make 12 cupcakes.

I have successfully used this recipe on several occassions and I always dip them in ganache and they come out perfect every time. Here's the link to the pics.

Good luck and enjoy.

panchanewjersey Posted 4 Sep 2008 , 6:06am
post #5 of 10

350 and I use Smart & Final brand cake mix all the time.

AKA_cupcakeshoppe Posted 4 Sep 2008 , 6:12am
post #6 of 10

thanks JennaB! i wonder if i can use dutch cocoa in place of the unsweetened cocoa. something tells me i can't. i will definitely try this. thanks.

panchanewjersey, when i use cake mix i get domed tops too but cake mixes are not consistently available where I'm from. icon_sad.gif

JennaB Posted 4 Sep 2008 , 6:35am
post #7 of 10

I wouldn't used dutch processed cocoa. I use good old store brand cocoa and it works great. Buy the cheap stuff cause the mayo makes very moist cake, they'll never know the differnence.

aileenlnbh Posted 4 Sep 2008 , 6:37am
post #8 of 10

would this recipe work as a white cupcake with the cocoa or can you give me a nice white cupcake recipe that domes. Ive learned about reducing the oven now. i use large baking cups - would an ice cream scoop still be okay of would i need more with the large cups? thanks

JennaB Posted 4 Sep 2008 , 6:57am
post #9 of 10

Hummmmmmmm? I've never made the large cc. I always make standard. If I remember, one level ice cream scoop fills a standard size liner 3/4 full. I would go 2/3 to 3/4 full and see what works. Of couse, you'll have to increase cooking time. Unfortunally, for white, I always use the WASC recipe from this site but you mentioned that cake mix isn't always available. I don't have success at white cake without mix at all. I can't seem to correctly whip the egg whites, they are always to soft or to dry. icon_cry.gif If you find a good recipe, do share (of couse as long as I don;t have to whip the whites) icon_razz.gif

Wesha Posted 16 Sep 2008 , 11:39pm
post #10 of 10
Originally Posted by cupcakeshoppe

I need it so i can use poured fondant. The one I have just bakes flat. will poured fondant look good on flat cupcakes?


I use the receipe on the Hershey's cocoa can. It is excellent, very moist and they rise great.

Quote by @%username% on %date%