Most cakes will work as cupcakes, but I'm a bit worried about the richness of this and how it will rise, plus how unmolding will go. Also, it'll need a lot more glaze and be messy. Since the glaze seems like an important part, you can't easily use papers. Her description makes it sound like there's a sacrifice of structural integrity for the richness and moisture.

if the issue is size, why not just get a smaller Bundt pan that's the right size for your party? You don't even need to scale the cake, which can be near impossible with volume measurements. Just fill the pan appropriately, and pour the excess batter in your regular pan. Just watch as they bake. You can freeze the second part.

OR, given how good it is, why not just make it the way you did before when it was so good, and have a plan to deal with the extras, whether sending home with guests (have paper plates or containers and wraps ready), package and freeze, or use up yourself. If You'll have other company, even a neighbor over for coffee, you can slice a partial bundt cake, and lay the slices overlapping, and it looks nice and intentional, not like leftovers, especially with a paper doily underneath.

Summary, yes, you can try cupcakes but they might be a big mess, and other plans could work better.

I've changed lots of recipes from cakes/quick breads to cupcakes/muffins. They generally take around 20 minutes to bake at 350F. I do have a nonstick muffin pan, but I like to use paper liners - they make the cakes easier to handle, and the pan easier to clean.

That recipe will likely make more than 1 dozen cupcakes. I have a carrot cake recipe for a Bundt pan that makes 20 cupcakes. When I have more batter than muffin pans, I put the paper liners in custard cups.

I agree liners may not be a good choice for this. but if you can get the cake out of a Bundt pan, it should release from muffin tins too.

And 2 sticks butter? That's a whole cup - very much like my carrot cake recipe, only that uses oil, not butter.

Does the glaze thicken as it cools? You might dip the cakes in it, after it cools a bit, rather than pour it over.

“OR, given how good it is, why not just make it the way you did before when it was so good, and have a plan to deal with the extras…”

I think that’s a good choice.

It’s usually very easy to convert a cake to cupcakes. You might also check online for ”mini chocolate cherry bundt cakes” just for recipe comparison. If you really like this particular recipe, it might be worth using a mini bundt pan like this.

I agree that most cake recipes can successfully become cupcakes, but not all of them benefit from that treatment. The glaze may also be problematic, but not impossible. The "dip" method would work better than pouring glaze over, but I'd probably let the glaze set until it thickens enough to be less pourable and more spreadable.

Chloebud, I like that cake pan!

The "make it all and save some for later" policy is a good one, and something I often do with gluten free cake for my celiac daughter. Cake for later is always a good thing and that way there's always a dessert on hand for her when others are eating dessert.

Annie