1. The chocolate cupcakes are hollowed out in the middle.
2. 15 grams of whipped cream and 15 grams of chocolate are melted to make dry nash for later use.
3. Add sugar to the whipped cream.
4. Pour in 12 grams of the prepared dry nax.
5. Send the whisk to the state shown in the figure.
6. Put it in a piping bag.
7. Squeeze into the middle of the cupcake.
8. The surface is flattened.
9. Sift a layer of cocoa powder.
10. The chocolate liquid extrudes a pattern on the surface.
11. carry out.
12. It tastes better when iced.
