Chocolate Cupcakes

45 gr DCC, chopped
165 ml of hot water
250 gr fine granulated sugar
175 gr Medium Protein Flour
75 gr cocoa powder (sy, 65 cocoa powder + 10 gr dark chocolate powder)
1 tsp Baking Soda
1/2 tsp Baking Powder
1/8 tsp Fine Salt
2 pcs Eggs small size
100 ml Canolla Oil/Vegetable Oil
165 ml Buttermilk (165ml whole milk+1/2 tbsp lime juice, mix well & let stand 10 minutes)
1 tsp Vanilla Paste

1. In a bowl, add chopped DCC. Pour hot water, leave until the DCC melts. Stir well
2. Mix flour, sugar, cocoa powder, baking soda, baking powder & fine salt. Stir well
3. In a bowl, mix the eggs until slightly thickened & fluffy for 3-5 minutes.
4. Slowly add canolla oil, buttermilk, vanilla paste & melted chocolate. Stir until smooth (sy, mixer speed is lowest)
5. Enter 1/4 part of the flour mixture, beat until blended. Add another 1/4, mix well. Do this until the dry ingredients run out. Turn off the mixer, with a spatula mix the dough that is attached to the container. Mix again briefly until smooth. The end result of the dough is like a very thick liquid.
6. Prepare a cupcake tin, give a papercup. Pour the mixture (it's easier to use a measuring cup) into the mold to 3/4 of the height of the mold (because the cake will expand).
7. Bake in the preheated oven at 150'C for 30 minutes (don't open the oven for 30 minutes, so the cake doesn't sink). After 30 minutes, check with toothpick test. Lift.
Once cool, decorate with mocca buttercream & sprinkle with chocolate meises.

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