Any one of you super smart baker types have a suggestion as to why cakes tend to fall? Should I be making a stiffer batter (seems like choc cakes are usually really thin with the original recipe) by using less liquid?
The cupcakes have a very airy crumb and looked good in the oven before falling in the centers. Maybe I need to try a higher or lower temp? (we are using 350* currently)
Maybe skip the baking cups alltogether and just go with parchment?
I'd surely appreciate your opinions on the matter!