This is probably a ridiculous question but I believe there are some rules in various states governing the pitching of yeast to wort. If making wort in a class do they allow you to pitch the yeast there. If not, did you add yeast. Sorry in advance if this is a ridiculous bordering on the idiotic question. Just thought I'd throw it out there.
If the ferment looked all good, yeast was pitched, temps were good and the bottles were sealed this could be related to your bottlng technique.
The better way to mix your priming sugar with the beer is to add the sugar/water solution to the bottling bucket first. Then rack (transfer) the beer on top of it. The tubing can be coiled in the bottom of the bucket resulting in a gentle subsurface mixing of the sugar solution and beer. No other mixing or stirring should be done.
the result will be optimally mixed solutions and equal priming sugar amounts in each bottle.
My hope is that this is just an aberrant bottle and there wont be any over carbonated bottles. Also I would wait a minimum of 3 weeks at 68-70F. This will give you a more consistent carbonation. Higher ABV brews will take longer. I am sipping an 8.5% Apfelwein now that took 5 weeks to carbonate well. Patience is a virtue when it comes to bottling so don't despair
For a double IPA I would suggest 4 weeks minimum at 70F