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Trying to get a heavy moist cupcake...

post #1 of 10
Thread Starter 
I can't seem to find the right way to get a really moist heavy in your hands cupcake. ( wow that sounds wrong lol ) anyways I've heard buttermilk or mayo added will help but if someone has a recipe or suggestions I'd love to know its for an upcoming taste of the town event and I'd like to throw something a bit more substantial out there than your run of the mill Betty Crocker type cuppies!
post #2 of 10

What flavour are you looking for?  

~MissyD

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~MissyD

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post #3 of 10

are looking for something like pound cake but in a cupcake ?

post #4 of 10
Thread Starter 
A chocolate flavor is the goal , yes pound cake consitency but very moist and literally heavier weight wise than a regular cupcake. I had one years ago and was amazed however I don't know where they came from and haven't found a replacement since
post #5 of 10

The Ultimate Chocolate Cupcake by America's Test Kitchen is fabulous.  I know exactly what you mean about a heavier cupcake.  To me, a cupcake should be a mini version of a regular cake.  And with all the icing that some people pile on top, it ends up being way too top-heavy and awkward to hold.  The ATK recipe has a baked in ganache filling, and it stays moist forever-seriously.  The cupcakes are very heavy and almost black from all the chocolate.  I don't bake cupcakes very often, so I have been on the lookout for new scratch cupcake recipes (some regular cake recipes don't convert well to cupcakes).  I have Billy's Vanilla Vanilla on my list to try.

post #6 of 10
All Purpose Flour 54 lbs
Sugar 54 lbs
Cocoa Powder 6 lbs
Baking Soda 2 lbs
Oil (Vegetable)  2.5 gal
Vinegar 8 cups
Vanilla Flavor 3 cups

 

work out the bakers percentages for smaller yield.

use much less Vanilla if using extract.

This will give you a cake that is very dense and moist. It's astonishingly rich considering there are no binding agents (eggs) in it.

post #7 of 10
Quote:
Originally Posted by wizarddrummer View Post

All Purpose Flour 54 lbs
Sugar 54 lbs
Cocoa Powder 6 lbs
Baking Soda 2 lbs
Oil (Vegetable)  2.5 gal
Vinegar 8 cups
Vanilla Flavor 3 cups

 

work out the bakers percentages for smaller yield.

use much less Vanilla if using extract.

This will give you a cake that is very dense and moist. It's astonishingly rich considering there are no binding agents (eggs) in it.

wow eek.gif sounds like a lot of cupcakes.

post #8 of 10

Hi - I have so been there!!!  Personally, I don't like "cake" or cupcakes - too much lightness, air, butter - just give me my chocolate straight up, thank you!  But I wanted mini-cupcakes for my son's Bar Mitzvah - for a cupcake tree.  But not like cakes - I wanted Chocolate Delivery Systems!  (Doesn't that sound grand??)

 

I had pretty good luck with making sheet cakes like that, although from a mix, with alterations found all over the internet - like an extra egg, pudding, sour cream...  The cakes were always dense, extremely moist, very chocolaty (and also a bit sunken in the middle) - but it didn't translate to mini-cupcakes!  They came out cakey and light.  My sister and I did trials of a gazillian recipe alterations, and combed the internet for suggestions and solutions, while all my neighbors suffered from a glut of perfectly acceptable but totally normal/light mini chocolate cupcakes.

 

What finally did it was reading about a cake called the WASC cake found all over the internet, often used as a wedding cake - I think extra flour was the trick.  (Google and read all about it, if you're interested.)  Unfortunately, I didn't keep the best notes, but this is what I wrote down, and it is likely the version that worked:

 

*****I POSTED THE BELOW RECIPE AWHILE AGO, BUT SORRY - I TRIED IT AND I THINK IT IS THE WRONG VERSION - I WILL REPOST WHEN I SORT THIS OUT.

    1 box Devil’s Food Cake Mix ≈15 oz. (NOT pudding-in-the-mix)

    ¼ c. flour

    2 T. cocoa

    3.5 oz INSTANT chocolate pudding

 

    4 eggs

    ¾ cup sour cream

    ½ cup oil (generous)

    ¾ cups liquid buttermilk

    1 T. vanilla

 

    1 1/4 cups mini chocolate chips

 

You are pretty much going to follow the directions on the box for making and baking:

Mix the dry stuff together, Beat in the wet stuff for 1 1/2 to 2 minutes (max!), and Fold in the chocolate chips.  Fill cupcakes about 1/2 way, and bake at the normal temp until JUST done - I mostly touched the tops to see if they were baked.

 

It made lots of mini cupcakes!  Can't remember - either 70 or 90 ish.

 

My cupcakes finally came out great - I had, indeed, achieved my Chocolate Delivery Systems.  (Although I am not positive it was this exact version of the recipe.  Sigh...)  One sad thing was that most adults were not even slightly inclined to take a cupcake.  (There were a variety of other dessert options as well.)  And, of course, the kids will eat anything.  So, in the final analysis, I think very few people appreciated that they were way more chocolatey than a normal cupcake.  But, I did!

 

BTW, I frosted with a Whipped Cream Cheese Frosting, piped.  It tasted great, and held up very well (days, unlike reg. whipped cream) but I am not sure the texture was a great match.  Actually, they were awesome plain.

 

So - good luck, and let us know how things turn out.

~Lori


Edited by LoriToo - 3/12/14 at 2:02pm
post #9 of 10

To make a heavier cupcake, just go online, look up "recipe for poundcake using a cake mix" , use cupcake liners instead of

a loft pan. Bake same temp as cupcakes on the box you are using and bake at the longest time suggested. 

post #10 of 10

:) I did mention working on a smaller yield. You will be surprised how rich and heavy the sponge is on this non conventional recipe.

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