Chocolate Chips Sinking Help Please

Baking By sasporella Updated 10 Dec 2010 , 6:39pm by teenycakes

sasporella Posted 9 Dec 2010 , 9:59am
post #1 of 11

Hi, does anyone know how to stop chocolate chips/chunks from sinking to the bottom of my cupcake. I read somewhere that if you coat the chocolate in flour first before adding them to the batter, that this will stop the sinking problem. I tried this and it didn't work, please does anyone have any ideas how i can stop this from happening. Thankyou.

10 replies
subaru Posted 9 Dec 2010 , 10:33am
post #2 of 11

sounds like you need to use a thicker batter. Or have you tried the mini chips?

sasporella Posted 9 Dec 2010 , 11:13am
post #3 of 11

Yes i have tried small chocolate chips aswell, i will try and make a thicker batter and see if that does the trick. Thankyou for the help.

Ambar2 Posted 9 Dec 2010 , 11:27am
post #4 of 11

Coat the chocolate chips lightly with flour, that help a lot!

tazmycat Posted 9 Dec 2010 , 3:28pm
post #5 of 11

I used to make a chocolate chip pound cake and it called for about 1tsp of baking soda to keep the chips from sinking. Baking SODA not baking powder.....HTH

sweetooth94 Posted 9 Dec 2010 , 3:46pm
post #6 of 11

Does your recipe call for a box of instant pudding? I make several cakes that I use chocolate chips in and add a box of pudding. Works every time. Just a note: chocolate chunks are heavier and still tend to fall to the bottom of the pan, but the minis and regular chips will "float" in the batter with pudding in the mix.

amyoungbl00d5 Posted 9 Dec 2010 , 4:21pm
post #7 of 11

Look Just toss them in Flour the fold them in the batter! That's all there is to it! thumbs_up.gif

sasporella Posted 9 Dec 2010 , 4:56pm
post #8 of 11

Thanks everyone for the advice, i will try again this weekend and let you know how i get on. Thanks once again.

rharris524 Posted 10 Dec 2010 , 5:06am
post #9 of 11

I fill my cupcakes with plain batter then sprinkle mini chips on top and swirl with a knife

scp1127 Posted 10 Dec 2010 , 5:54am
post #10 of 11

How about shaved chocolate in your recipe? A little more trouble.

teenycakes Posted 10 Dec 2010 , 6:39pm
post #11 of 11

I use mini-morsel chocolate chips all the time in cakes and cupcakes and they work perfectly.


Quote by @%username% on %date%