1, 4 eggs, 100 grams of low gluten flour, 30 grams of cocoa powder, 30 grams of corn oil, 30 grams of milk, 100 grams of granulated sugar, 240 grams of dark chocolate coins, 120 grams of light cream.

2, auxiliary ingredients, strawberries 12 coconut moderate egg knocked into the beating bowl, add granulated sugar.

3, the intervals of warm water and stir the egg mixture to within 40 degrees.

4, end away from the water bath, electric whisk began to whip until the egg mixture began to turn white.

5. Sift low gluten flour and cocoa powder into the egg mixture.

6, the oven is powered on, select "strawberry chocolate cupcake" start, the oven will automatically enter the preheating stage (the upper tube temperature of 180 degrees, the lower tube temperature of 180 degrees, the preheating time of 10 minutes), you can also directly in the machine operating panel set the temperature of the upper tube of 180 degrees, the lower temperature of the tube of 180 degrees, the preheating time of 10 minutes. 10 minutes.

7, corn oil and milk mix, mix until emulsified.

8. Take a little cake batter and mix it with oil and milk first.

9. Pour the cake batter into the cake mixture and toss up and down to coat.

10: Pour the cake batter into paper cups and shake lightly to remove air bubbles.

11, the oven preheated, will be loaded with chocolate baking tray into the oven, and then make the oven into the baking stage (the upper tube temperature of 180 degrees Celsius, the lower tube temperature of 180 degrees Celsius, baking time of 25 minutes, you can also directly in the machine operating panel set the upper tube temperature of 180 degrees Celsius, the lower tube temperature of 180 degrees Celsius, baking time of 25 minutes.

12, with a toothpick inserted into the cake, no cake crumbs to prove that the cake baked Oh.

13, chocolate melting water, light cream heating on low heat, the melted chocolate slowly poured into the light cream, mix well and let cool and refrigerate for about 5 minutes.

14. Wash and dry the strawberries, dip them in the chocolate ganache and let them cool.

15: Put the chocolate ganache into a large five-tooth laminating bag and squeeze the pattern on the cake.

16, sprinkled with a little coconut as a decoration, finished.