Mississippi Mud Cupcakes | Chocolate Cupcake Recipe (2024)

FAQs

What is the secret to moist cupcakes? ›

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.

If cakes are peaking during baking it is usually because the oven temperature is a bit too high. The outside edges of the cakes bake quickly, forcing the centre upwards and into a peak. As ovens vary you may find that you need to turn your oven down a little more, especially if it is a fan oven with a strong fan.

Use milk instead of water

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Don't Over-mix, Don't Under-mix. Not too much, not too little. Make sure you're mixing the cupcake batter together *just until* the wet and dry are combined.

Flour is the main ingredient of the batter and provides the base for the cupcake. Butter or oil provides flavor, tenderizes the batter and helps provide volume.

Cupcakes with crunchy tops are because of your oven being too warm, baking with the thermofan, or the convection oven putting. It can be because you bake them for too lengthy, added an excessive amount of sugar, introduced too little leavening agent, or over-mixing the batter.

Most cupcakes bake well between 325°F and 375°F. Conveniently, these are the same temperatures that cakes are usually baked at too. You can probably use the temperature the cake recipe calls for, or you can adjust it if you're looking for specific results.

Seriously, don't. The crust of the cupcake is a sealed edge. If you cut them off, you will have a difficult time icing the cupcakes and it will make a big mess of cake crumbs in your icing.

Place your cupcakes into a preheated 400 degree F oven, no matter what temperature the recipe calls for. Most cupcake recipes suggest 350-375 degrees F, which results in a flat top. When you increase the temperature, the edges of the cupcakes will solidify first, allowing the center to rise, creating a domed top.

How full do you fill cupcake liners when making cupcakes? ›

Cupcake liners should never be completely filled to the top. If you fill them to the top, then the cupcake itself is going to overflow and cause a mess. We recommend filling our baking cups 2/3 full to allow room for your cupcakes to rise.

Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop. Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.

Add a frosting: Top them with frosting to make cupcakes moist like whipped chocolate ganache.

Using a silicone pastry brush, generously douse your simple syrup. all over your cupcake to really let it soak in. You can store your simple syrup in the fridge. for up to two weeks.