I Need A Recipe Or Advice Or Something!

Baking By crunchyoatmeal Updated 24 Jun 2011 , 1:19pm by Sangriacupcake

crunchyoatmeal Posted 17 Jun 2011 , 9:19pm
post #1 of 13

First of all, hello! Long time lurker, first time poster, lol.
I volunteered to make 200 mini cupcakes (never done minis just average size), chocolate and vanilla flavor. I used the Chocolate cake recipe on the back of the Ghirardelli container. Just baked off 105 of them and they are all sticking to the liners. icon_sad.gif I am totally bummed and a little irritated for wasting so much time and $$. They taste great (though a bit lighter in texture than I expected) and appear to be done. Does anyone have a recipe for a great choc CC that I can use for minis? and/or some advice for me on how to keep them from sticking? TIA icon_biggrin.gif

12 replies
jade8 Posted 17 Jun 2011 , 9:29pm
post #2 of 13

do you mean sticking to the cupcake tin? if so try spraying the top of the tin with cooking spray before adding the liners and filling. also i use the hersheys choc cake recipe but sub out the milk for sour cream.

crunchyoatmeal Posted 17 Jun 2011 , 9:39pm
post #3 of 13

Not the tin but the actual papers, I am using foil liners but they seem papery if that makes sense. they are thicker that normal wrappers but foiled. I also tried a few of some cheap wilton ones and they stuck to those too. The ghirardelli recipe is exactly like Hersheys just different chocolate. icon_smile.gif

kakeladi Posted 17 Jun 2011 , 10:08pm
post #4 of 13

I'm wondering if you could have overbaked them. You say they are minis and you never made that size before. It might be slightly overbaked?
But.....of course, it could be the recipe. I have not used that one.

luvbuttercream Posted 17 Jun 2011 , 10:08pm
post #5 of 13

This is the best fried and true chocolate cupcake recipe that I have used yet:

2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 cup boiling water
In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.

Scoop into liners and bake at 325 degrees for 22 minutes.

crunchyoatmeal Posted 23 Jun 2011 , 9:32pm
post #6 of 13

luv- tried your recipe for personal cupcakes this week and YUM! love it, thank you for posting it

JohnnyCakes1966 Posted 23 Jun 2011 , 10:09pm
post #7 of 13
Quote:
Originally Posted by luvbuttercream

This is the best fried and true chocolate cupcake recipe that I have used yet:

2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 cup boiling water
In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.

Scoop into liners and bake at 325 degrees for 22 minutes.




This is the Hershey's recipe. Delicious as is, but try it replacing the cup of boiling water with a cup of strong espresso for a boost of flavor. Also replace the cup of milk with a cup of sour cream for a slightly denser cake.

leefeedesigns Posted 23 Jun 2011 , 10:29pm
post #8 of 13

I'm confused why don't you want them to stick to the foil wrapper? You want to serve them without the paper on??? Any time I have ever had cupcakes they were served in the paper liners.... What exactly are you trying to achieve

Serena4016 Posted 23 Jun 2011 , 10:49pm
post #9 of 13
Quote:
Originally Posted by leefeedesigns

I'm confused why don't you want them to stick to the foil wrapper? You want to serve them without the paper on??? Any time I have ever had cupcakes they were served in the paper liners.... What exactly are you trying to achieve


I'm confused too! cupcakes of any size are normally served in the paper liners. If you don't want the paper liners then why didn't you just grease the cupcake pan and put the batter directly in the pan?

vicki3336 Posted 23 Jun 2011 , 10:56pm
post #10 of 13

I think the OP means that when she tries to take the liner off to eat it, it doesn't come off easily and tears up the cupcake. I've had that happen before, but don't know why.

LindaF144a Posted 23 Jun 2011 , 11:33pm
post #11 of 13

In my experience, the warmer the cupcake the more it sticks to the paper. Once they cool completely it should peel off fine.

crunchyoatmeal Posted 24 Jun 2011 , 12:56pm
post #12 of 13
Quote:
Originally Posted by vicki3336

I think the OP means that when she tries to take the liner off to eat it, it doesn't come off easily and tears up the cupcake. I've had that happen before, but don't know why.



Yep Vicki- I didnt want to eat the liner, I wanted to take it off to eat the cupcake and the cake was sticking to the liner, so essentially I was ending up with tops and no bottoms!
I did eat try a couple that were warm and they stuck, so i let the cool and they were still sticking. I thought maybe I was over-baking them myself so I tried to bake them less, still sticking. I think it may have been the recipe.
I thought the Hershey's recipe was the same but since it was confirmed here to be different, (thank you johnnycakes, I am going to try the sour cream!) I am going to stick with that one for now.

Sangriacupcake Posted 24 Jun 2011 , 1:19pm
post #13 of 13
Quote:
Originally Posted by JohnnyCakes1966

Quote:
Originally Posted by luvbuttercream

This is the best fried and true chocolate cupcake recipe that I have used yet:

2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 cup boiling water
In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.

Scoop into liners and bake at 325 degrees for 22 minutes.



This is the Hershey's recipe. Delicious as is, but try it replacing the cup of boiling water with a cup of strong espresso for a boost of flavor. Also replace the cup of milk with a cup of sour cream for a slightly denser cake.




This is what I do (omg, best chocolate cake EVER!!) I've never had a sticking problem at all. I use either Reynold's or grease proof liners and bake all cupcakes at 375 and remove them from the pan as soon as they come out of the oven.

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