The batter tasted delicious, but the cupcakes over-rose and then fell, leaving huge craters in each. I was careful not to overfill each baking cup, and yet I was able to make 23 cupcakes, not the 18 specified in the recipe. All the chocolate chips sank to the bottom. I thought about trying to save the cupcakes by filling the craters with pudding or cream, but the cake was so airy, it just disintegrated when I tried to release it from the cupcake papers. I am an experienced baker, so it's very likely the recipe. I think the baking soda is the problem.