Use a different recipe for chocolate cupcakes. Try this one – https://www.kleinworthco.com/best-chocolate-cupcake-recipe/

I would recommend making this white cake recipe if you want to make a layered cake https://www.kleinworthco.com/best-white-cake-recipe/

It doesn’t change the recipe. I was asking her if she was scooping the flour from whatever container she was keeping it in – instead of spooning and leveling from the same. That being said – flour stored in the bag does tend to be more compacted and condensed than flour that has been transferred into a container of some kind. Obviously compacted flour will add more overall to the recipe – skewing the measurament, adding far more than what is called for and changing the end result.

What is difference between flour bag or canister? How does it change recipe?

All-purpose flour has more protein than self-rising flour. It also lacks the leavening agents needed for the cupcakes to rise properly. Fortunately, you can make your own self-rising flour – FOR EVERY 1 CUP CALLED FOR IN THE RECIPE – mix 1 cup of all-purpose flour with 1 teaspoon of baking powder and 1/4 teaspoon of salt. If possible, use a baking sifter to evenly combine the flour with the leavening agents.

Hi there – 
After reworking the recipe – I determined that most preferred it using vanilla extract. You can use either almond or vanilla or a combination of both.