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Chocolate Cupcake Woes

post #1 of 8
Thread Starter 
So I have been experimenting with perfecting a chocolate cupcake recipe that is moist, with a perfect dome on top. So far, I'm starting to believe it has to be one way or the other

I have a GREAT tasting recipe that is light, fluffy and moist (recipe A)but the problem is that the batter is so thin, so it has very little structure & therefore is super flat.

I have another wonderful recipe that domes perfectly (recipe B), but is not as moist as I would like it to be (its the kind that you eat with a glass of milk.)

I've tried altering each recipe to compensate for what is missing, so far I've had no such luck in finding that perfect recipe. My next experiment will involve replacing the cocoa in recipe b with melted unsweetened chocolate, which will hopefully keep the cupcakes moist!

Anyone else have this problem?
post #2 of 8
No, my dear, my cupcakes are always both flat and dry. I'd DIE for a good cupcake recipe, in any flavor! So if you find a solution to this problem, I'd be really grateful if you'd share it with us. I love making cupcakes, but I've never gotten them to do either one of these things, alas!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #3 of 8
I don't know how this recipe fares but I love the vanilla cupcake recipe that she made *yummers* I don't like scratch baking often but every so often I make the vanilla cupcakes from her blog.

http://glorioustreats.blogspot.com/2010/04/recipe-perfectly-chocolate-cupcakes.html
post #4 of 8
Thanks for the link and for bringing that lovely blog to our attention. I put it in my favorites. I'm just looking for an excuse now to make the cupcakes!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #5 of 8
This is the recipe I use for chocolate cupcakes. It always seems to turn out perfect. Good dome, moist, light, fluffy- It's my fave!

http://www.justapinch.com/recipe/lisa-glass/black-magic-cake-best-chocolate-cake-ever/cake?source=fork_FB_black_magic_cake
post #6 of 8
Has anyone noticed that those two recipes (black magic cake and perfectly chocolate cupcakes) are almost identical and are almost identical to the Hershey chocolate cake recipe? Their oven temps are both 350 degrees F.

I use the Hershey recipe to make wonderful cupcakes, but with two changes: I add more flour; and start the cupcakes at 400 degrees, then drop the temp to 350 after 7 or 8 minutes.

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post #7 of 8
I did notice that! The black magic cake has buttermilk, though. Yummm icon_biggrin.gif
post #8 of 8
I use the Black Magic one but tone down the coffee for just chocolate.
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