Chocolate Cupcakes
1.
Prepare the materials first
2.
Dark chocolate, whipped cream and butter are heated on a low heat, stirring constantly, and it becomes a delicate chocolate sauce. Don’t take too long, it will separate oil and water, and the white and egg yolk will separate, and the egg yolk will be added to it.
3.
Egg whites and confectioner's sugar
4.
To rigid foam
5.
Sift the low powder and cocoa powder into the egg yolk paste, mix well
6.
Then take 1/3 of the egg whites and mix well with the egg yolk paste, then pour all into the egg whites and mix well
7.
Pour into the mold, about 8 minutes full, a total of 10
8.
175 degrees, middle layer, bake for about 20 minutes
9.
Take it out to cool, ready to decorate
10.
Mascarpone with whipped cream and icing sugar until smooth, put it in a piping bag
11.
Just like a cookie, rotate it a few times and sprinkle with sugar beads.
Tips:
The first step is about 2 minutes. If the oil and water are separated, it will not affect the subsequent operations.
Don't be afraid of defoaming, it won't defoam because the oil is very large.
In the above steps, the egg white and egg yolk paste can also be mixed well, and then the low powder and cocoa powder can be screened in.
