When someone asks me to make a cake, no problem. But when they order cupcakes it strikes fear into my heart. I can decorate them no problem but it's the baking that is driving me foolish. I can't get them to turn out normal. They either puff up like a mushroom cap and are too big or they shrink and are sunken in. I know part of the problem is my favourite go-to chocolate cake recipe is ultra moist and doesn't bake up like other cakes (it's a bit mis-shapen...easy to hide in a cake though). So I guess where I need the help is...what modification in temperature should I do (I tried baking them 5 minutes longer and at 325 but that did nothing) Is there an exact measurement I should be using to fill my liners (I have just been eyeballing it...trying 2/3 or 3/4 full). I would love to hear your go-to chocolate cake recipe because I don't think mine is going to work for cupcakes.
Thanks in advance for the help.