Why is my cupcake brownie like? I’m exploring different recipes and tweaking a few things to make a result I’m happy with. I finally found a perfect ratio for a vanilla cake but when I tried to alter it to chocolate I got a very brownie like result. How do I fix this?
Recipe contains: AP flour, CoCoa, BP, salt, milk, oil, butter, sugar and 2 eggs
Baking powder contains both a chemical leavener (baking soda) and the acid required to activate it. It is normally used instead of baking soda in recipes where there isn't enough acid to activate baking soda. Cocoa powder is very acidic. What may have happened is that the combination of cocoa powder and baking powder contained too much acid for the baking soda, which produced too much leavening, inflating your batter so much that it then fell, resulting in the dense, brownie-like product you got.