I followed this recipe for Angel Food Cupcakes (below)
to the best of my ability, substituting chopped Dove dark chocolate for mini chips. I cooked the cupcakes, as it says, for 15 minutes at 325 degrees and they sprung back pretty OK when I tested them.
Nonetheless, now -- a few hours later -- I touch them and they're gooey and strangely textured. They also deflated a lot. Did I do something wrong??
I have never made an angel food cake and think I may have over-beaten the eggs since I wasn't sure about the "peaks" and didn't know initially that I had to remove my mixer paddle to see them.
Can I put the cupcakes back in for another go? Do I have to start over?