I am baking 200 cupcakes for my son's wedding. I tried doubling the chocolate cupcake recipe and my cupcakes all fell. I read that this happens when you have too much baking soda/powder in the recipe. My recipe calls for both baking soda and baking powder. The original recipe has 1.5 tsp of both baking powder and baking soda and 1 3/4 cup flour. How would I recalculate the baking soda and baking powder to double the recipe? Here is a list of the other ingredients which I also doubled:
sugar, brown sugar, cocoa powder, salt, eggs, milk, vegetable oil, vanilla and boiling water.
Is there anything else I shouldn't be doubling?
I owned a bakery cafe for many years; through trial and error I learned that myths abound in the baking world. Recipes can be scaled up, ad infinitum, with no adjustment for leaveners.
The recipe you have appears to be the chocolate Hershey cake recipe or similar derivative, which is problematic for many bakers. I suggest you cut the baking soda and baking powder to 1 teaspoon of each and reduce the water by 25%. It will be a thicker batter but more stable. Then scale up as much as you need. Excess batter can be refrigerated for up to one week. And boiling the water is not necessary; warm or even cold water will be fine. (Using coffee is even tastier!)
Good luck!
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