This cake is completely a replica of @泳哥's paper cup hurricane cake. The cake made by the swimming brother's recipe is very popular. And because he especially loves chocolate cakes, I changed the bottom slightly and I have this chocolate paper cup hurricane cake.
All the eggs are in an oil-free basin.
Pour all 80 grams of fine sugar in one go and use an egg beater to beat the eggs.
It’s more time-consuming to send the whole egg. Don’t worry about it, because my eggs are taken out of the refrigerator directly. I played for 6 minutes and I can clearly see the lines dripping from the eggbeater.
At this time, you can go to preheat the oven, 180 degrees, 10 minutes. Sift 90 grams of low flour and 20 grams of chocolate powder and mix until no dry powder.
Another 60 ml of edible oil was poured into an anhydrous, oil-free pot.
Pour in one-third of the mixed chocolate cake liquid and mix well with the cooking oil.
Pour the cake mixture of the edible oil back into the previous cake solution and mix well.
Pour the well-mixed cake into a paper cup prepared in advance. Into the oven 160 degrees, 20 minutes.
Baked out, you can eat it when you cool it. (⌒▽⌒)(⌒▽⌒)
1. This party can probably bake 10 such cupcakes. 2. If I change to a 6-inch cake mold, I need to extend the oven time properly. I used it for 30 minutes. 3. If you have finished the internal wet instructions for a short time, you can lower the temperature and extend the time. 4. I have not tried to replace the chocolate powder with chocolate liquid.