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Hershey Black Magic cupcake help

post #1 of 3
Thread Starter 

I'm wondering if someone can help me figure out why I had this issue - falling!  I am no professional but am an avid hobby baker and make lots of yummy treats without issue.  I didn't love the taste of the Hershey's Perfectly Chocolate cake although it rose beautifully and had wonderful texture.  I then tried the Epicurious Double Chocolate Layer cake and it tasted great, had good texture, but no dome on the cupcake, maybe even slightly inverted.  They also didn't pull away from the cupcake wrapper well.  So, then I went on to the Black Magic and the only thing I did different than the written recipe was instead of hot coffee I did the same amount of water with 2 squares of melted chocolate in it.  Can anyone tell me what to do to fix this?  I love the taste and texture of this cake.  With the extra batter I did a 9'' round with bake even strips and it totally sunk in the center also.  Thanks for any help!



Hershey's Black Magic - Baked at 350



  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  •  eggs
  • 1 cup buttermilk or sour milk *
  • 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract





post #2 of 3

I had the same issue with this recipe as well. I love the flavor of this cake and wanted to be able to use it..but it would fall on me just as your picture shows. I posted a question about it on here at one point. Anyway, I found that reducing the baking soda to 1 teaspoon and lowering the oven to 340 degrees has almost completely fixed the falling issue for me.

Much success,


post #3 of 3
Thread Starter 

Wonderful - thanks so much for the reply and help!  I will try this again tonight :)  

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