Follow up of Chocolate Pyramid Cupcakes and Silicone molds....

The cupcakes were really quite tasty. And it has been requested that I give them another TRY!!!

I realize that this was my first attempt, using a silicone mold and this one does happen to have an unusual shape.

So with this in mind. Here is a list of things I will do differently.

1. I would cream the butter with the sugar before adding the dry ingredients (perhaps) then the batter will be smoother
2. Cool cupcakes completely in the mold, at least 1 hour.
3. While cupcake are still in the mold, I would hollow them out and fill with Chocolate Mousse and refrigerate till firm for at least 2 to 3 hours.

I feel that if I do these simple steps, the cupcakes will be easier to release from the mold and not want to come apart.

Because of the triangular shape, the top of the cupcake while still slightly warm, wants to split off.

So by letting them cool completely, I believe they are more likely to come out easier.....

I plan on testing this theory at the beginning of next month.