kyndraa2 Posted 23 Aug 2013 , 12:10am
post #1 of

AI have this chocolate cupcake recipe that I've used for a while and have liked it, but lately it's not rising very much and it's getting hard on the top. It seems to happen when I half the recipe but i need one that i can half or double so i am not wasting cupcakes when i dont need as many. Please help! I've looked everywhere for another chocolate cupcake recipe but I'm not a fan of the texture when it adds water or coffee. Tell me how to fix this or if you know a great recipe that's full scratch.

8 replies
Smckinney07 Posted 23 Aug 2013 , 12:16am
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Ahttp://www.cupcakeproject.com/2013/06/chocolate-cupcake-recipe-the-ultimate-chocolate-cupcake-test-baked-by-50-bakers-and-counting.html

I don't know how to fix your recipe but I imagine it has to do with the leveling agent. Are your ingredients still fresh?

kyndraa2 Posted 23 Aug 2013 , 12:21am
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AHow long until baking soda goes bad? I used the same baking soda in my red velvet and it bubbled up when I added vinegar so I think that it is still fresh

Godot Posted 23 Aug 2013 , 5:21am
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Baking soda doesn't "go bad".

 

Over time it will lose its effectiveness, but that is actually long past the sell-by date.

Rohini Posted 23 Aug 2013 , 6:38am
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Hi!

 

To stop them going hard on top you can try covering them individually with plastic wrap while they are still warm. And let them cool completely this way. I then usually pop them in the freezer and defrost them when I need them (after removing the plastic wrap and on the counter). But you could probably frost them straightaway once they are cool as well. This is what works for me :) I'm sorry I can't help you with them them not rising :(
 

yummycakesindia Posted 23 Aug 2013 , 7:30am
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Now days, http://www.yummycakesindia.com makes chocolate glass cakes instead of cup cakes. This have lots of natural chocolate cream.

 

HeathersHeaven Posted 26 Aug 2013 , 4:42pm
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This is my go-to chocolate recipe. I do not always fill with cherries and have never used the whipped cream frosting. I have never halved the recipe but don't think it would be an issue. I have doubled it many times.

 

http://www.foodnetwork.com/recipes/black-forest-cake-with-whipped-cream-frosting-recipe/index.html

Hope this helps.
 

kyndraa2 Posted 29 Aug 2013 , 4:19pm
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AThanks for your help. I really like the chocolate recipe from smckinney07!

Smckinney07 Posted 29 Aug 2013 , 8:20pm
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AI'm glad you liked it! I can't remember where I read it but I read this article about 'testing' your ingredients for freshness, it was something to do with their potency as Godot said this probably happens well after the ingredients sell by date. I was doing some baking from my Grandfathers kitchen the other day and noticed his BS needed to be thrown out, the only reason I thought to mention it.

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