Your double Dutch cocoa is always in my pantry. Have used it many times in baked goods with no problems . Made cupcakes today from a cake recipe which called for Hershey’s cocoa, baking soda and buttermilk. I recalled this article and referred to it to see if substituting double Dutch cocoa was ok. Guess I made the wrong decision because the cupcakes rose like crazy then collapsed. Formed a crater and did not bake properly. What did I do wrong?

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