I made a DH mix, with a box of pudding and an extra egg. I put 1/4 cup of batter in each slot (made 22 cupcakes) and cooked for 20 minutes at 350. I peeked at them before I took them out and they had risen, but when I took them out they fell. Some of them even sunk in. I don't know what happened...I have never had this problem with my cakes. Anyone know what's going on?

Maybe too much moisture in the cake mix? I am not sure but the same thing happened to me a couple of weeks back so I put a tbl. of caramel in the 'sunken' area before I topped with melted chocolate tops/marshmallow buttercream and it almost looked like I planned it that was. I was thinking if it ever happens again and I don't have any caramel on hand (as I did that day) I would just fill them with vanilla custard or something. Sorry I can't be of more help

Ok - so last night I made a 9" sq. chocolate fudge. I added the pudding, 1/2 cup oil, 4 eggs and 1 cup water. The cake came out just beautiful. I made another that was Cherry Chip - exactly the same. It came out of the oven beautiful and sank within 5 minutes. What the heck - can't figure out these silly cakes for the life of me. Any thoughts ?