Chili Chocolate Cupcakes

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These came out amazing! Though I did need to cook the cupcakes for 20 minutes. Mine came out moist and delicious. Small changes: I used all purpouse flour, I used mayo made with olive oil, and I used Kraft light sour cream. Otherwise, all directions were followed. I made 24 cupcakes and they have been loved and devoured by friends and family :

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THIS WAS THE WORST RECEIPE I HAVE EVER TRIED! DRY, WAY TOO MUCH SPICE, TOOK 32 MINUTES TO BAKE INSTEAD OF THE 15 AS STATED IN THE DIRECTIONS.
I DO BELIEVE 300 DEGREES WAS INCORRECT.

IF THIS IS WHAT CASEY'S DELIVERS TO THEIR CUSTOMERS, I IMAGINE THEY WILL BE OUT OF BUSINESS SHORTLY. IF I COULD HAVE GIVEN THIS A LESSER RATING THEN POOR I WOULD HAVE. WHAT A WASTE OF INGREDIENTS.

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Ugh, did I do something wrong? First thing, it's normal to add wet to dry, but in this recipe the only explanation I can think of is that they didn't know what to do with the mayonnaise/sour cream, so they reversed it . They say to mix well on 2nd speed. Is that on a 10-speed KitchenAid, or a 3-speed commercial mixer? I did 3rd on a KitchenAid. They say mix well, too vague. The batter had lumps in it, so I could have overmixed, but I didn't mix more than 30 seconds or so. Putting pudding in a mix is usually a bad thing, but despite that and the mayo/sc it was surprisingly dry. The chips didn't add anything. Oh yeah, a toothpick didn't come out clean until 23 minutes, since this was in a 300 degree oven. The cupcakes were at 210 degrees until they even solidified! Oh, and it's not nearly sweet enough! Stick to other recipes.