does NOT peel away from the liner as it cools . All my lovely moist chocolate cuppies do this. I have to do 100 cupcakes for the American school graduation dinner, and a wedding cupcake tower and they both want chocolate cupcakes. I need a really good, chocolately, moist cupcake that doesn't peel away. Help, please!

i do a chocolate victoria sponge, its delicious especially with icing. i was going to say vanilla bc, but then realised i love it with *any* icing!
i havent had it peel away from the liners, that i remember. but also, remember not to let it sit in the pan for too long after its baked, apparently that makes it more likely the wrapper will come off.
xx

Yes, you have to get them out of the pans ASAP (especially with more moist cakes). If you don't they will peel away. I take mine out after about 5 minutes or less (depending on the batter)

I remove them straight away, so I know that's not the problem! I have added cocoa to my vanilla cake to turn it chocolate (like a choc Victoria sponge), but it's just not chocolately enough for me, OK for kids but not good enough to impress at a wedding or such IMO!

This is a fantastic website for all things chocolate. It has a chocolate cupcake recipe that is very yummy, but the chocolate cake recipe can be used for cupcakes and is also very good.

http://www.inspired-by-chocolate-and-cakes.com/Inspired-By-Michelle.html

This website has great recipes as well - this caramel one is very good, and quite heavy and moist, perhaps you could substitute dark for the white chocolate in the recipe.

http://www.cupcake-creations.com/caramel-cupcake-recipe.html

How about Hershey's perfectly chocolate chocolate cake in cupcake form. This recipe sticks like crazy to my pans. It doesn't dome up nicely though and bakes up flat.

just a question, are you spraying or greasing the papers? I don't and do not have much trouble with the papers pulling away.

I've had success with Magnolia Bakery's Devil's food cupcakes. there was one time when I made 500 of these buggers over 3 days. Held up well even after being frozen (unfrosted) and thawed. No separation from liners.

Here's a link to the recipe: http://www.recipesecrets.net/forums/recipe-exchange/25995-magnolia-bakery-devils-food-cupcakes-caramel-frosting.html

I have used "The Sunday Best Chocolate Cake" recipe from Diana's Desserts website and it is fabulous. This recipe domes beautifully and is deliciously moist. I use it ALL the time for customers. Here's the link below:

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1393/Recipe.cfm

I hope I'm not too late to help, this one's a keeper!!!