When I've tried using the WASC method for cupcakes, they always seem to come out very very moist (almost too moist) and very dense, especially when I've used coffee creamer as some of the liquid. I know many of you use this method to create various flavors (like all of macsmom's wonderful creations) is this something you experience as well? Is there something I'm missing? The flavor is always great they just turn out so heavy and dense.

I would suggest raising the temperature slightly and see if that makes a difference. There is a thread that discusses pretty much this same thing, only in the reverse here http://cakecentral.com/cake-decorating-ftopict-725283.html