**Cupcake Ingredients (6 5.5 cm cupcakes / 7 to 8 4.5 cm cupcakes)
95g cake flour
95g sugar
33g cocoa powder
2g baking soda
1g baking powder
1/4 tsp salt
1 egg (50 to 53g without shell)
57g vegetable oil
125g buttermilk (Or 120g milk + 5g vinegar)
1/2 tsp Vanilla extract
**Chocolate ButterCream
(Cocoa paste)
45g Cocoa Powder
7g flour (all-purpose or cake flour)
100g sugar
100g milk
1g Coffee (omittable)
2g Vanilla extract
(Chocolate buttercream)
100 g butter (room temperature)
Use 80 to 110g of cocoa paste
**Decoration
a bit of dark chocolate
Frozen wax seal stamp and oven pan (baking pan) from the freezer.
Convection oven 170℃ preheating
Bake at 170℃ for 20 minutes
Heated Oven 180℃ Preheating
Bake at 180℃ for 18-20 minutes
Fill the batter half full.
Otherwise, you'll see the dough overflowing like elephant noses.
This dough is very light, so when you bake in the convection oven,
the top would be slightly tilted.
So, change the pan position back and forth in about 5 to 8 minutes.