VB, welcome to our blog. Madeleines are made of different batters, most are a basic yellow butter cake. My favorite are done with Golden Genoise, as Cake Bible presents them. Actually, whenever I do custom sizes, all extra batters goes into my madeleine molds rather than cupcakes. I’ve made madeleines with Moist Chocolate Genoise, Cordon Rose Carrot Ring, Kahlua chiffon, etc, etc.
I hope you are using madeleine silicone molds, as it is much easier and bakes more even than the metal ones. I don’t think anyone in industry uses metal madeleine molds anymore.