I've read that dissolving cocoa in hot liquids is supposed to make it release its flavors and make it taste more chocolate-y. This sounds useful for things like frostings or no-bake cookies, but does it make a difference if you're going to cook the final product (eg. chocolate cake)?
I tried an A/B test with chocolate cupcakes, but none of the tasters could tell there was a difference. Did I mess up my test or is there really no difference?