I have to make 250 mini cupcakes this week, and I did a test run the other night. I made 2 dozen, baked for about 10 minutes...looked wonderful when I took them out of the office, and after they cooled...they had shrunk down to about the size of a mini Reese's Peanut Butter Cup, and tasted awful What did I do wrong...under-baked? How long do you do you bake them for? Do you take them out of the muffin pans as soon as they come out of the oven, or let them cool in the pans first.

Any advise???

What kind of batter are you using? I usually bake mine for 15-20 minutes. Let cool for a little bit and then take out of pan and let cool on rack for a little longer. You can then put them in ziplock bags and freeze for the weekend. I use the cake mix recipes from the cake doctor book. Hope this helps!

I used just some leftover batter from DH...I'm thinking I didn't bake long enough, but figured they didn't need to bake as long as a full size muffin. I used the cookie scooper to measure out the batter...seemed like a perfect measure...the end result just wasn't there.