So I decided to try a chocolate-cream cheese recipe I found online. It calls for removing two cups of the first half of the batter (butter, cream cheese, chocolate, vanilla extract and confectioners sugar) and put it aside for icing. Well, I decided that I wanted to use a different icing and left the two cups in the bowl and to accomidate the extra mixture, I figured I could just add a pinch more of the dry ingretients (flour, baking powder and soda and salt). After completely mixed the batter was very airy - sort of like cold chocolate Cool Whip (except it tastes like brownies). And instead of making it into a cake, I decided I wanted cupcakes instead.

While baking they blew up like muffins and then near the end of the 16-20 minute bake time they sunk horribly. I've been surfing the web for over an hour now looking for what possibly could've gone wrong and the only problem I could find that would cause both issues is over leavening.

I have enough batter left over to make about another 24 cupcakes and I'd hate to throw it out. So does anybody here know a way that I could possibly fix the batter to make better cupcakes (or cake)?

I'd like to thank all 41 readers for their awesome advice! *note scarcasm* I was able to correct the issue on my own (and incase anyone of you was wondering, they came out amazing). I had assumed, reading a few of the other posts in this section, that the people here were helpful and supportive. I guess I assumed wrong. Next time I'll be sure to stick to my instincts instead of waste two hours (literally) waiting for more frequent ("professional" or otherwise) bakers to offer some advice (or at the very least a "Good luck!").

Thanks again for all of your help.

Wow, what a way to introduce yourself to CC!!

Did it ever occur to you that the 41 people who looked at your post may have wanted to help, but did not know the answer?

This site is predominantly filled with decorators with a wide spectrum of baking abilities. Some use box mixes and some are baking chemistry experts. In those two hours, the odds of someone with that knowledge reading your post are slim.

I am one of those people who helps with scratch recipes every time I can. I first read your post and skipped answering it because with the information you presented, a solution was just speculation. Bakers on the level who could help you are precise in their measurements and accurately adjust recipes. Adding pinches to a recipe that is already two cups out of balance with pinches not being measured and the original recipe not given, has no answer.

I personally will not help you in the future as I have not seen this level of entitlement on this site ever. Sorry you think we are only here to await your baking needs. I would much rather spend my time helping someone who may actually appreciate it, not demand it.

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I couldn't have said it better scp1127. Geez WHAT an attitude.

I started to write something this morning but deleted it because I wanted to say something similar to scp. Most us bakers don't sit at the computer 24 hours waiting to see if someone posted a question that we can answer. Obviously the OP has never looked viewed this website enough to look at the number of answered posts.

Personally I think it's a fake post to start crap. I've been noticing this every now and then that a new account on here will do a silly question with text writing for their first post. I've seen just some silly stuff for first time post (and I don't mean just not knowing certain basic things either) and I know people troll on here. I just ignore it, cause they really need to get a life. Can you imagine the mentality of someone who opens e-mail accounts, to open C.C. accounts, to just start threads to stir the pot or waist people's time? You know there has to be somethin seriously off in them to want that much attention. I just had to say this, so we can all just ignore them.

That would be a lot of effort just to have a bunch of strangers berate you.

I almost didn't answer, but if it is a new member, it may cause them to think twice about their posts.