Quick Help With Hershey Recipe (Mixers Going)!!!!
Baking By lolobell Updated 1 Jan 2011 , 8:13pm by mombabytiger
Hi there everyone!
Some kind person on CC recommended i use the Hershey Perfect Chocolate Cake recipe for cupcakes..since i have a heck of a time getting my recipe to stop sinking in the middle....
my quick question is this:
can i add chocolate chips to the recipe without a problem???? the person who wants these loves my original recipe which have chocolate chips????
THANKS SO MUCH!!!!
dont see why not, helps to coat them in flour first. i would fold them in by hand rather than the mixer tho.
xx
lolobell, how did the cupcakes turn out with the chocolate chips? Did they sink to the bottom? Did you use regular or mini chips?
oh, it was a bomb!!! although i did coat them in flour...the hershey recipe is sooo thin, they just sank....
not to mention, i wasn't a fan (nor was my DH and 4 year old) with the taste of that recipe...
need a winner chocolate cupcake recipe pronto!!
Yeah, that batter is too thin for chocolate chips. I agree, I don't like them in cupcake form, but as a cake....NUMMY!!!!!
There is a chocolate cupcake recipe on bakedecoratecelebrate.com that sounds good. Haven't tried it but it is under the cake recipes.
Its weird cause this is the only recipe I use as far as chocolate cake or cupcakes, and I've never had a problem. I wonder what it could be, It is a very runny batter but they come out so soft and moist! huh
I use this recipe for my business because it's moist and foolproof. I wouldn't add chips to the batter that thin though. I don't see why it would taste different in cupcake form or cake form...is there a difference?
with this recipe I never get a nice dome...I've done all the tricks. It'll work if the batter is a day old! But I don't have time for that, and it's just plain aggravating if I want to throw some cupcakes in the oven.
i have to say i am not a fan of the hersheys recipe. i had always used the helmans mayo choc cake until i started making the denser mud choc cakes. now i use those for just about all my choc recipes. if u dont wanna go the mud route, try the hellmans. its not too dense, nice choc flavor, and holds up to layering well.
I know this is late but for future reference....I cut the baking soda and baking powder down to 1 tsp each in this recipe and the sinking stopped.
Thanks for the tip about the baking soda/powder. I use this recipe all the time and it very rarely sinks, but still good to know.
This is the recipe I use for my pro cuppies. I make the batter in large quantities and then put into large squeeze bottles for ease of distribution. If I put the bottles in the fridge for about an hour, the batter rises higher and is also much easier to put in the cupcake wrappers.
If you make a lot of cupcakes, the squeeze bottle is the way to go. Or piping bag for thicker batters.
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