Need Chocolate Cupcake Scratch Recipe That........

Baking By MikeRowesHunny Updated 3 Jun 2009 , 12:52am by teenycakes

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MikeRowesHunny Posted 21 May 2009 , 6:28pm
post #1 of 9

does NOT peel away from the liner as it cools icon_cry.gif . All my lovely moist chocolate cuppies do this. I have to do 100 cupcakes for the American school graduation dinner, and a wedding cupcake tower and they both want chocolate cupcakes. I need a really good, chocolately, moist cupcake that doesn't peel away. Help, please!

8 replies
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brincess_b Posted 21 May 2009 , 7:50pm
post #2 of 9

i do a chocolate victoria sponge, its delicious especially with icing. i was going to say vanilla bc, but then realised i love it with *any* icing!
i havent had it peel away from the liners, that i remember. but also, remember not to let it sit in the pan for too long after its baked, apparently that makes it more likely the wrapper will come off.

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milissasmom Posted 21 May 2009 , 8:00pm
post #3 of 9

Yes, you have to get them out of the pans ASAP (especially with more moist cakes). If you don't they will peel away. I take mine out after about 5 minutes or less (depending on the batter)

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MikeRowesHunny Posted 21 May 2009 , 8:20pm
post #4 of 9

I remove them straight away, so I know that's not the problem! I have added cocoa to my vanilla cake to turn it chocolate (like a choc Victoria sponge), but it's just not chocolately enough for me, OK for kids but not good enough to impress at a wedding or such IMO!

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mcaulir Posted 22 May 2009 , 8:45am
post #5 of 9

This is a fantastic website for all things chocolate. It has a chocolate cupcake recipe that is very yummy, but the chocolate cake recipe can be used for cupcakes and is also very good.

This website has great recipes as well - this caramel one is very good, and quite heavy and moist, perhaps you could substitute dark for the white chocolate in the recipe.

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1cupcake Posted 23 May 2009 , 1:29am
post #6 of 9

How about Hershey's perfectly chocolate chocolate cake in cupcake form. This recipe sticks like crazy to my pans. It doesn't dome up nicely though and bakes up flat.

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angelicconfections Posted 26 May 2009 , 1:20am
post #7 of 9

just a question, are you spraying or greasing the papers? I don't and do not have much trouble with the papers pulling away.

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KitchenKat Posted 27 May 2009 , 2:18am
post #8 of 9

I've had success with Magnolia Bakery's Devil's food cupcakes. there was one time when I made 500 of these buggers over 3 days. Held up well even after being frozen (unfrosted) and thawed. No separation from liners.

Here's a link to the recipe:

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teenycakes Posted 3 Jun 2009 , 12:52am
post #9 of 9

I have used "The Sunday Best Chocolate Cake" recipe from Diana's Desserts website and it is fabulous. This recipe domes beautifully and is deliciously moist. I use it ALL the time for customers. Here's the link below:

I hope I'm not too late to help, this one's a keeper!!!

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