Oreo Cupcakes - Preventing Oreos From Rising To The Top
Baking By QuantumEntanglement Updated 5 Mar 2020 , 7:13pm by SandraSmiley
Hi all!
My chocolate cake recipe is very liquid-y almost like water. I use it to make oreo cupcakes by putting a whole oreo in the bottom of each cupcake liner before pouring the batter on top.
If I don't rush it fast enough to the oven, the oreos begin to rise to the top. Is there anything I can do to prevent that from happening? I know there are tips for the reverse--coat things in flour to prevent them from sinking. Is there a tip that prevents ingredients from rising?!
Thanks!
Never made them. Perhaps it would be more effective to use a batter which is a bit thicker.
Don't know if you have seen our replies, but if you are using a recipe like Hersey's Perfectly Chocolate recipe (which I love, by the way), it is a very thin, liquidy batter. Try using kakeladi's *Original* WASC recipe in a chocolate version. It is just as delicious and quite dense and sturdy. While wonderfully moist, it is strong enough to carve and should make a really nice cupcake without the Oreos rising to the top.
https://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream
Don't know if you have seen our replies, but if you are using a recipe like Hersey's Perfectly Chocolate recipe (which I love, by the way), it is a very thin, liquidy batter. Try using kakeladi's *Original* WASC recipe in a chocolate version. It is just as delicious and quite dense and sturdy. While wonderfully moist, it is strong enough to carve and should make a really nice cupcake without the Oreos rising to the top.
https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe
This shows up twice because the first like is incorrect and I could not edit it.
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