I like a dome on my cupcake, but they always crack. Can you have a dome with no crack? I am baking at 350 not 400, so I don't think my oven is too hot.

I bake mine at 325, they dont rise as much, but I still get a decent dome without it being like a volcano...

Run your small offset spatula between the cupcake liner and the pan before you bake it, and see if that helps. It helped get rid of the cracks in my cheesecakes.

Theresa

have no idea but your thread title got me all cracked up!!! too funny!

I have this problem ALL the time when i bake chocolate cake mixes. It frustrates the living heck out of me because the cracks can be quite deep. I posted on cc to see if anyone knew why. Someone suggested i add a bit more water to my batter to thin it. This never occurs when i bake white/vanilla mixes but then again those mixes end up much thinner. So i added extra water and it helped a bit with the cracks. Next time i will use even more water and see what happens. I mainly bake cakes for family and haven't made another since. Hope this tip helps, you might want to give it a try and see if it makes a difference for you. Let me know how it goes.

Good luck.
suzanne

I have this problem ALL the time when i bake chocolate cake mixes. It frustrates the living heck out of me because the cracks can be quite deep. I posted on cc to see if anyone knew why. Someone suggested i add a bit more water to my batter to thin it. This never occurs when i bake white/vanilla mixes but then again those mixes end up much thinner. So i added extra water and it helped a bit with the cracks. Next time i will use even more water and see what happens. I mainly bake cakes for family and haven't made another since. Hope this tip helps, you might want to give it a try and see if it makes a difference for you. Let me know how it goes.

Good luck.
suzanne

sweetcravings--I agree, I made chocolate today and they had major cracks. The batte was very thick--I'll try the water trick next time.

I use kakeladi's original WASC recipe for both white and chocolate cupcakes. The only thing I do different is add 1 teaspoon of baking powder and for the chocolate an additional 1/4 cup of water. I do think the chocolate batter is too thick if you don't add more water. I preheat my oven to 400 and when I am ready to bake the cupcakes, I turn the oven down to 350. This was a hint on another thread.

I make regular sized cupcakes, using a #20 disher to fill. Here is a pic of the result, I very seldom have cracked cupcakes HTH

Hmmm interesting linedancer..now that i think of it, I don't think i have the cracking issues when i make cupcakes, just regular cakes. I've never tried the WASC recipe, but was considering it after the big thread on gourmet flavors. Thanks.

I too have that problem with chocolate cupcakes only, so strange. It must definitely be an ingredient involved that's not helping it all adhere. If anyone has any tips I'd love to hear them too.

Love the Subject of this topic, haha!