1. Melt the chocolate and butter over water, mix well and set aside.

2. 2 whole eggs with granulated sugar whipped at high speed until the drop is not easy to disappear, and insert a toothpick does not fall.

3. Sift 30g of low-flour into the whipped egg mixture and mix well.

4. Add the chocolate paste in three batches and mix well.

5. Prepare a taller cup, set a laminating bag and add the chocolate paste into it. Prepare a few more cupcake molds and squeeze the chocolate paste into them.

6. Preheat the oven 10 minutes in advance, 220℃, middle layer, bake for about 8 minutes

7. Tear off the cupcake shells, take out the cakes, sift them with powdered sugar, and lastly, decorate them slightly with mint leaves or other decorations.

Tips:

①Don't bake for too long, or the soft center effect will be much worse.

②No baking paper cups, you can also use silicone molds, or in the appropriate molds coated with butter, and then baked, so it will be better to release the mold.

③Shake the mold after squeezing in the cake batter in order to expel large air bubbles.