Cupcakes - Wheaton,IL

I haven't made cupcakes since she was a child. In any case, allrecipes tells me that I can make cupcakes with any cake recipe, just changing the bake time. Have people found this to be the case?

I have sour cream chocolate cake batter that I love that I was thinking I'd make cupcakes out of, but it's very temperamental.

Any recommendations, suggestions?

Here's the recipe I want to make into cupcakes. Unlike box mixes, you can only test to see if it is done by touching it with your fingers for bounce or it will fall.

Guinness Chocolate Cake
For the cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

For the topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream.

1. For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

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2. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

3. For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

4. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Yield: One 9-inch cake (12 servings).