Quick Help With Hershey Recipe (Mixers Going)!!!!

Baking By lolobell Updated 1 Jan 2011 , 8:13pm by mombabytiger

 lolobell  Cake Central Cake Decorator Profile
lolobell Posted 21 Nov 2010 , 2:43pm
post #1 of 13

Hi there everyone!

Some kind person on CC recommended i use the Hershey Perfect Chocolate Cake recipe for cupcakes..since i have a heck of a time getting my recipe to stop sinking in the middle....

my quick question is this:

can i add chocolate chips to the recipe without a problem???? the person who wants these loves my original recipe which have chocolate chips????

THANKS SO MUCH!!!!

12 replies
 brincess_b  Cake Central Cake Decorator Profile
brincess_b Posted 21 Nov 2010 , 2:59pm
post #2 of 13

dont see why not, helps to coat them in flour first. i would fold them in by hand rather than the mixer tho.
xx

 lolobell  Cake Central Cake Decorator Profile
lolobell Posted 21 Nov 2010 , 3:18pm
post #3 of 13

thanks so much! i'll give it a go!

 vicki3336  Cake Central Cake Decorator Profile
vicki3336 Posted 21 Nov 2010 , 8:37pm
post #4 of 13

lolobell, how did the cupcakes turn out with the chocolate chips? Did they sink to the bottom? Did you use regular or mini chips?

 lolobell  Cake Central Cake Decorator Profile
lolobell Posted 21 Nov 2010 , 8:41pm
post #5 of 13

oh, it was a bomb!!! although i did coat them in flour...the hershey recipe is sooo thin, they just sank.... icon_sad.gif

not to mention, i wasn't a fan (nor was my DH and 4 year old) with the taste of that recipe...

need a winner chocolate cupcake recipe pronto!!

 mom2twogrlz  Cake Central Cake Decorator Profile
mom2twogrlz Posted 21 Nov 2010 , 8:51pm
post #6 of 13

Yeah, that batter is too thin for chocolate chips. I agree, I don't like them in cupcake form, but as a cake....NUMMY!!!!!

 nannykaren  Cake Central Cake Decorator Profile
nannykaren Posted 21 Nov 2010 , 9:39pm
post #7 of 13

There is a chocolate cupcake recipe on bakedecoratecelebrate.com that sounds good. Haven't tried it but it is under the cake recipes.

 Ambar2  Cake Central Cake Decorator Profile
Ambar2 Posted 21 Nov 2010 , 9:54pm
post #8 of 13

Its weird cause this is the only recipe I use as far as chocolate cake or cupcakes, and I've never had a problem. I wonder what it could be, It is a very runny batter but they come out so soft and moist! huh

 cakesbydina  Cake Central Cake Decorator Profile
cakesbydina Posted 10 Dec 2010 , 1:59am
post #9 of 13

I use this recipe for my business because it's moist and foolproof. I wouldn't add chips to the batter that thin though. I don't see why it would taste different in cupcake form or cake form...is there a difference?

 Jenniferkay  Cake Central Cake Decorator Profile
Jenniferkay Posted 10 Dec 2010 , 1:08pm
post #10 of 13

with this recipe I never get a nice dome...I've done all the tricks. It'll work if the batter is a day old! But I don't have time for that, and it's just plain aggravating if I want to throw some cupcakes in the oven.

 steffiessweet_sin_sations  Cake Central Cake Decorator Profile
steffiessweet_sin_sations Posted 12 Dec 2010 , 5:43am
post #11 of 13

i have to say i am not a fan of the hersheys recipe. i had always used the helmans mayo choc cake until i started making the denser mud choc cakes. now i use those for just about all my choc recipes. if u dont wanna go the mud route, try the hellmans. its not too dense, nice choc flavor, and holds up to layering well.

 HeyWife  Cake Central Cake Decorator Profile
HeyWife Posted 30 Dec 2010 , 2:10am
post #12 of 13

I know this is late but for future reference....I cut the baking soda and baking powder down to 1 tsp each in this recipe and the sinking stopped.

 mombabytiger  Cake Central Cake Decorator Profile
mombabytiger Posted 1 Jan 2011 , 8:13pm
post #13 of 13

Thanks for the tip about the baking soda/powder. I use this recipe all the time and it very rarely sinks, but still good to know.

This is the recipe I use for my pro cuppies. I make the batter in large quantities and then put into large squeeze bottles for ease of distribution. If I put the bottles in the fridge for about an hour, the batter rises higher and is also much easier to put in the cupcake wrappers.

If you make a lot of cupcakes, the squeeze bottle is the way to go. Or piping bag for thicker batters.

Quote by @%username% on %date%

%body%