1. Melt the milk and butter over a small fire.
2. Add the sifted cocoa powder, stir in portions until there are no particles, cover with plastic wrap and cool for later use. In winter, you can sit in warm water for later use.
3. Beat the egg whites until thick foam, add fine sugar in 3 times, and beat until hard and foamy.
4. Add the egg yolks and continue to beat with a whisk for about 2 minutes, flowing very slowly.
5. Sift in low-gluten flour.
6. Stir at the bottom, about 20-30 times, to reach the state without dry powder.
7. Add the lukewarm cocoa solution, start to beat the egg bowl, and mix well.
8. The state after stirring.
9. Pour 6 continuous molds from a higher place, shake the abrasive tool a few times, and shake out bubbles. (8 minutes full batter is enough, you can make another paper cup for the extra batter, otherwise it will not look good when it is too full.)
10. Bake and bake for 20 minutes in the oven at 170 degrees.
11. Whip the whipped cream with sugar until it is firm, and put it into a piping bag.
12. Squeeze the whipped cream evenly into the chocolate cupcakes.
13. Sprinkle sugar beads on the surface for decoration.
Tips:If it is original, replace the cocoa powder with low-gluten powder and reduce the sugar by 10 grams.
