Hershey's Perfectly Chocolate Chocolate Cake Cupcake

Baking By Kookie Updated 23 Mar 2014 , 1:03am by Kookie

Kookie Posted 21 Mar 2014 , 2:05am
post #1 of 11

I like Hershey's perfectly chocolate chocolate cake recipe.

This recipe says you can make cupcakes but Does anyone use this recipe for cupcakes?

have any problems? or you love it same as the cake?


10 replies
rebecca67e Posted 21 Mar 2014 , 2:32am
post #2 of 11

I love it for cakes but not as much for cupcakes. I do still use it because I haven't experimented enough to find a better one...so don't get me wrong, it's fine, just a little.... gummy? maybe it's just me.

Kookie Posted 21 Mar 2014 , 2:47am
post #3 of 11

This kind of answer what I want to looking for.

Sometimes if you use cake recipes for cupcakes, texture would change...  

Thank you!!!

I am still waiting more posts.

MimiFix Posted 21 Mar 2014 , 7:38pm
post #4 of 11

I have no problems using the recipe for either cake or cupcakes. For fondant covered cake, however, I adjust a couple of ingredients.

Kookie Posted 22 Mar 2014 , 3:48am
post #5 of 11

Hi MimiFix,


Would you share your adjusted recipe?



texasporvida Posted 22 Mar 2014 , 12:21pm
post #6 of 11

AI have used this recipe a bunch as it is a family favorite, but recently had it turn out one time and not the next. I found some adjustments on here from some old threads. I'm not sure if they are MiMi's but what I found was to substitute a cup of sour cream in place of the milk and take the baking powder and baking soda to a teaspoon each. I made two 10 inch cakes and a third recipe all in cupcakes and all turned out beautifully. I also found the tip on here about when working with cupcakes start the oven at 400 and then after 10 min take it to 350. This gives the cupcakes a nice domed top. This worked really well. I think the sour cream made a huge difference. It was really good! I will continue to use these adjustments for a more stable cake and more consistent results. Hope this helps. -Tracy

MimiFix Posted 22 Mar 2014 , 5:27pm
post #7 of 11

What texasporvida said.

Kookie Posted 22 Mar 2014 , 5:53pm
post #8 of 11

Thank you,texasporvida. I will do that. When you bake this cake, do you have any trouble remove out of pans? when I flip over pans , ALWAYS sides stick to pan not the bottom because I use parchment papers.. so I run a knife before remove the cake, then sides of the cake gets so crumbly . How about you?

Kookie Posted 22 Mar 2014 , 5:54pm
post #9 of 11


texasporvida Posted 22 Mar 2014 , 11:38pm
post #10 of 11

AIt can stick. I usually use crisco and flour along with a parchment circle. When I used the 10" inch pans I used the baking strips and heating core and it helped give it a more level top. That's probably overkill but I was tired of having to re-do the cake. I think it's also important to not undercook it. And I usually let my cakes sit for five minutes before taking them out of the pan, but with this cake I wait ten minutes and that seems to help.

I hope these things help! -Tracy

Kookie Posted 23 Mar 2014 , 1:03am
post #11 of 11

Hi Tracy

Your tips help me a lot!!!

Thank you soooo much!!!!!

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