I was under the impression that dutch-processed cocoa was always superior, but in the "Ina's chocolate cupcake..." thread, it seems that isn't so? I just bought some dutch cocoa at Penzey's to try an upgrade my cocoa as well as my baked goods, so what's the deal here? If you aren't using dutch-processed or a recipe calls for regular cocoa, then what kind should you be using? Are we then talking just Hershey's with the latter or something else entirely? What would be a perfect recipe to try out to really showcase the dutch-processed cocoa?