Chocolate Cupcakes

Name: Chocolate Cupcakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 135g dark chocolate; 45g Unsalted butter; 40g Caster sugar; 30g Low-gluten flour; 70g Light cream; Some Sugar beads; 3 pcs egg; 15g cocoa powder; 70g Mascarpone; 12g Powdered sugar

by Pomegranate tree 2008

4.6 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

2

Chocolate can make people feel happy. Incorporating it into the cake, it is a beautiful afternoon tea. The top is decorated with cheese frosting and sprinkled with sugar beads. Is it more beautiful, and it is not easy to melt it. The taste is not greasy, let's try it together.
This is 10 quantities. "

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.