Imploded cupcakes

Yesterday, on a whim, I decided to make some cupcakes. The great thing about being an adult is you can do stuff like that. Kids have to wait for their birthdays or whatever.

When I took them out of the oven, they’d all imploded. I don’t mean they’d been all puffy in the oven and then slowly crumpled as they cooled– they were all completely dented-in from the start.


How is this even possible? Is it some kind of divine commentary on my cooking abilities? The recipe is about as simple as it gets: mix eggs, oil, and some magical brown powder from a bag, and pour it into cupcake pans.

Fortunately, when I frosted them I was able to “level out” the tops so the finished cupcakes look pretty normal. And that means the middle bites are pretty awesome because they have a half-inch of frosting.