I was wondering if any of you have had this experience. I grabbed a chocolate cake mix (pillsbury) that instead of oil you use a stick of butter. I didn't realize this until I went to make some cupcakes. Batter was thick, and they seemed to dome nicely, until I took them out of the oven and then then sunk down in the middle. I made cupcakes all the time and this has never happened to me before. Do you think it could be the butter instead of oil that caused them to implode?
Did you have to melt the butter? If not I could see how over mixing to get the butter incorporated would cause it. Not the butter itself, just getting in.
When using butter in exchange for oil I have never encountered a problem. Did you use real butter? If not the water content would have an effect on it. Did you melt the butter? That could also have an effect on the end product.
It sounds like you might need to check your oven temp. I check mine every couple of months. Some of them need to be calibrated from time to time. If I remember correctly to low of a temp causes sinking.
the only reason I can think of (and I'm certainly no expert, so take it for what it's worth!) is that they weren't done in the middle. Did you test them before you took them out? I use butter recipe mixes all the time and have never had that issue, except when they weren't done. And yes, the batter is thicker with butter recipes, it seems.
I second the motion that they were not fully baked yet. I've had a similar experience. I don't know why, but with oil if I check to early the cake stays springy like. With butter my cakes a bit mushy in the middle.