HELP ~~ please! This recipe "original WASC" works well for all my cupcakes, with many varieties.
BUT! Whenever I do the white chocolate version, the cupcakes are light as air, and sink into the middle. This never happens with any of the other recipes, only the white chocolate.
I add melted white chocolate, about 6 oz mixed with about a cup of mixed cake batter, then I mix that into the rest of the batter. And bake. Flat, fluffy air cupcakes, every time. NOT what I'm going for.
Please help! Thank you!