Well, for starters, I do not have any scratch recipies, this would be my first try! Also, I made cupcakes the other day using a cake box mix and they did not turn out, they fell/sank in the middle. I was thinking that maybe something needs to be modified to make cupcakes since they bake differantly.
Ouch! If they fell in middle, they were underbaked. Test them just as you would a normal cake either with a toothpick or the touch lightly in the center with a spring back from the cake. I will some times do both.
Ok, here is a very good Hershey recipe for chocolate cupcakes.http://www.hersheys.com/recipes/recipes/detail.asp?id=5840&page=1&per=10&category_id=13
I believe that it is the same recipe they use for their perfectly chocolate cake except with direction for baking cupcakes.
Narie, that is funny you would give me that recipe to try because that is the one I ended up using. I have to say that I was not impressed and neither was my DH! A box mix doctored up taste much better IMO!
The cupcakes I made earlier that fell were done, almost too done, that was not what made them fall in the middle. I used a doctored cake mix with butter and sour cream and I think it was just too dense of a mix for cupcakes. Learned my lesson there.
Everyone has different ideas of what tastes good. You and your husband obvious don't care for scratch cakes. OK, back to the main issue- why did your cupcakes fall originally? Since it wasn't underbaking, I checked my library for other causes. The common causes for a sunken center are too little liquid, excess sugar or shortening or baking temperature too low. The only problem is that if the center fell on cupcakes, it should have fallen on larger cakes also. I'm assuming that you have used the doctored recipe before without difficulty, so I haven't a clue as to what caused you original cupcakes to go wonkie on you. I've noticed that some people here bake the larger cakes at lower temperatures like 325 F. - that is the only thing I can think of. Since cupcakes are normally baked at 350 or higher temperatures for a shorter period of time, could that be the problem??? If that isn't it, you've got me stumped. Sorry 
I would go to the Martha Stewart website and search for Billy's Vanilla Vanilla cupcakes. They are from Billy's Bakery in New York City, and legendary for their cupcakes. they are fabulous and so easy to make. He uses a one bowl method. I also am a huge fan of his buttercreams.
here is the link
http://www.marthastewart.com/page.jhtml?type=content&id=recipe3540138&contentGroup=MARTHA&layout=martha&rsc=ns2006_m3
Not sure if you are looking for a white cupcake recipe..these are awesome..i just made them the other day for my spongebob cupcake cake...
WHITE CAKE
1 cup milk, room temperature
6 egg whites
1 tsp almond extract
1 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter (6 oz), softened
Preheat oven to 350 F.
Grease two 9 inch cake pans with vegetable shortening, line the bottom with parchment paper, grease the parchment paper and flour the pans.
Combine milk, eggs whites and extracts in a small bowl with a fork. Set aside.
Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment. Add butter. Continue beating at slow speed until mixture looks like wet sand (If you're doing this by hand, sift the dry ingredients together and rub in butter).
Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.
Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting. Unfrosted cakes can be frozen for 1-2 weeks.
Serves 12-16.
RASPBERRY BUTTERCREAM FROSTING
1 2/3 cups powdered sugar (confectioners sugar)
1 cup butter (2 sticks) at room temperature and cut into small pieces
2 tablespoons crème de framboise, raspberry liquor/syrup
(I used 2 tsp of raspberry extract)
1. Sift the powdered sugar into the large bowl of an electric mixer.
2. Add the butter and a pinch of salt.
3. Beat on medium speed until frosting is light and fluffy.
4. Add Raspberry flavoring and beat until frosting is of good spreading consistency.
5. Frost cooled cake/cupcakes.
Narie
Great Imformation on why cakes fall! Im always wanting to add more sugar to everything. I have a monster sweet tooth! 
Thanks for posting it. 
Here is our family favorite! Play close attention to the directions because it is the dry ingredients that go in the mixer first! These are sooo yummy, that we even eat them without icing on them! Enjoy!
One Egg Cupcakes
2 c. All Purpose flour
1-1/4 c Sugar
2-1/2 ts. Baking Powder
1 ts. Salt
1/3 c. Crisco, shortening
1 ts. Vanilla, PURE
1 c. Milk
1 large egg
Directions:
1. Preheat top oven to 400*. Line cupcake pans with paper 24 baking cups.
2. In your mixer, combine flour, sugar, baking powder and salt. Add Crisco and 2/3 c. of the milk. Scrape sides of bowl well.
3. Beat for 2 minutes. Add remainder of the milk, add the vanilla and the egg. Beat 2 additional minutes. Scrape sides of bowl well.
4. Bake cupcakes for 15-18 minutes.
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