Witch Hat Cup Cake
1.
After the dark chocolate is insulated and hydrated, take a wonderful crispy corner and dip it in the chocolate.
2.
It can be wiped away with a toothpick.
3.
Make them one by one and wait for the chocolate to solidify.
4.
Oreo biscuits go to the filling, take a coated wonderful crispy corner and use chocolate as a binder, stick it on the Oreo, and it will be set. (Refrigeration can accelerate solidification)
5.
Decorate the hat with a little white chocolate melt, and the witch's hat is ready.
6.
The pumpkin puree is steamed and then sieved.
7.
Stir the cream cheese with powdered sugar into a smooth state.
8.
Add the sieved pumpkin puree and mix smoothly.
9.
Add 5 grams of butter to the pot, add pumpkin cheese paste and stir-fry a little bit of water. If it's not too wet, just fry it. If it's too long, it won't be great if the water loses too much texture.
10.
Cut the cup cake flat on the surface (I have to cut it because I put a lot of batter when making it, and it is a lot higher than the cup, if it happens, I don't need to cut it) and smear it with a layer of dark chocolate.
11.
Squeeze the pumpkin cheese paste with a piping bag.
12.
Just put on the witch hat.
13.
Finished product
14.
Finished product