I Need A Recipe Or Advice Or Something!
Baking By crunchyoatmeal Updated 24 Jun 2011 , 1:19pm by Sangriacupcake
First of all, hello! Long time lurker, first time poster, lol.
I volunteered to make 200 mini cupcakes (never done minis just average size), chocolate and vanilla flavor. I used the Chocolate cake recipe on the back of the Ghirardelli container. Just baked off 105 of them and they are all sticking to the liners. 
I am totally bummed and a little irritated for wasting so much time and $$. They taste great (though a bit lighter in texture than I expected) and appear to be done. Does anyone have a recipe for a great choc CC that I can use for minis? and/or some advice for me on how to keep them from sticking? TIA 
Not the tin but the actual papers, I am using foil liners but they seem papery if that makes sense. they are thicker that normal wrappers but foiled. I also tried a few of some cheap wilton ones and they stuck to those too. The ghirardelli recipe is exactly like Hersheys just different chocolate. 
This is the best fried and true chocolate cupcake recipe that I have used yet:
2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 cup boiling water
In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.
Scoop into liners and bake at 325 degrees for 22 minutes.
luv- tried your recipe for personal cupcakes this week and YUM! love it, thank you for posting it
This is the best fried and true chocolate cupcake recipe that I have used yet:
2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 cup boiling water
In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.
Scoop into liners and bake at 325 degrees for 22 minutes.
This is the Hershey's recipe. Delicious as is, but try it replacing the cup of boiling water with a cup of strong espresso for a boost of flavor. Also replace the cup of milk with a cup of sour cream for a slightly denser cake.
I'm confused why don't you want them to stick to the foil wrapper? You want to serve them without the paper on??? Any time I have ever had cupcakes they were served in the paper liners.... What exactly are you trying to achieve
I'm confused why don't you want them to stick to the foil wrapper? You want to serve them without the paper on??? Any time I have ever had cupcakes they were served in the paper liners.... What exactly are you trying to achieve
I'm confused too! cupcakes of any size are normally served in the paper liners. If you don't want the paper liners then why didn't you just grease the cupcake pan and put the batter directly in the pan?
In my experience, the warmer the cupcake the more it sticks to the paper. Once they cool completely it should peel off fine.
I think the OP means that when she tries to take the liner off to eat it, it doesn't come off easily and tears up the cupcake. I've had that happen before, but don't know why.
Yep Vicki- I didnt want to eat the liner, I wanted to take it off to eat the cupcake and the cake was sticking to the liner, so essentially I was ending up with tops and no bottoms!
I did eat try a couple that were warm and they stuck, so i let the cool and they were still sticking. I thought maybe I was over-baking them myself so I tried to bake them less, still sticking. I think it may have been the recipe.
I thought the Hershey's recipe was the same but since it was confirmed here to be different, (thank you johnnycakes, I am going to try the sour cream!) I am going to stick with that one for now.
This is the best fried and true chocolate cupcake recipe that I have used yet:
2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 cup boiling water
In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.
Scoop into liners and bake at 325 degrees for 22 minutes.
This is the Hershey's recipe. Delicious as is, but try it replacing the cup of boiling water with a cup of strong espresso for a boost of flavor. Also replace the cup of milk with a cup of sour cream for a slightly denser cake.
This is what I do (omg, best chocolate cake EVER!!) I've never had a sticking problem at all. I use either Reynold's or grease proof liners and bake all cupcakes at 375 and remove them from the pan as soon as they come out of the oven.
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