Cupcake A Littel Too Moist, How Can I Reduce The Moistness? Please Help!

Baking By Anna1211 Updated 15 Nov 2016 , 10:07pm by bakemeenchanted

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Anna1211 Posted 16 Sep 2013 , 9:01am
post #1 of 8

Hi guys,

 I just baked a batch of chocolate cupcakes today and they rise absolutely perfect! They taste pretty good but they were just a little too moist. Is there anyway i can tweak the recipe? Below was the recipe i used. Thank you! Please help

 

Baking spray
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 whole eggs
2 sticks butter
4 tablespoons (heaping) cocoa powder
1 cup boiling water

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/heavenly-creme-filled-cupcakes-recipe/index.html?oc=linkback

7 replies
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Anna1211 Posted 16 Sep 2013 , 9:02am
post #2 of 8

Instead of 1 cup of hot water i used 1 cup of coffee

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karess Posted 16 Sep 2013 , 9:19am
post #3 of 8

I don't understand why you wouldn't want a "moist cupcake.." You could always bake them a little longer or not frost and store them right away - leaving the cupcake to dry out for a little. 

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Jenny BakesAlot Posted 16 Sep 2013 , 9:38am
post #4 of 8

I'd try adding more cocoa.  My recipe calls for 3/4 cup.   

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MimiFix Posted 16 Sep 2013 , 10:07am
post #5 of 8

Try all of the previous suggestions.

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pymagirl Posted 14 Nov 2016 , 3:46pm
post #6 of 8

I use a similar recipe but I use oil instead of butter.  the flavor is delicious but it frequently sticks to the liner.  I wondered about adding an extra egg ???

Also extra cocoa can affect the baking powder/soda  amount.  Been there, done that!

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remnant3333 Posted 15 Nov 2016 , 12:18am
post #7 of 8

I would rather have a moister cake than a dry cake any day!!!

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bakemeenchanted Posted 15 Nov 2016 , 10:07pm
post #8 of 8

You could try reducing the liquid in your recipe by a little. Try 3/4 cup of boiling water instead of 1.

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