How to Make Chocolate Mini Cupcakes?

Chocolate Small Egg Cake Ingredients:
Main Ingredients:Eggs 1.5 kg Sugar 750 g Flour 750 g Butter 50 g Vanilla powder a little Syrup 250 g Brandy 50 ml Chocolate Butter Sauce 1.5 kg Cocoa powder 50 g.
Teach you how to make chocolate Small cakes and how to make them taste good
1. Wash the eggs, remove the shell, put the egg liquid in a stainless steel pot and add 750g sugar and a little vanilla powder. Heat on fire with a whip, heat to 50℃ when off the fire, continue whipping until it becomes fluffy.
2. Mix cocoa powder into flour and sift through a sieve, then pour into egg batter and mix evenly. Heat butter to around 60℃, slowly pour into the egg mixture, mix well before pouring into an iron baking tray lined with paper (40×50 cm), spread flat and bake in a preheated oven at 180℃ for about 30 minutes. Remove when it feels firm to the touch. After removing from the oven, place on a wooden board covered with paper, let cool then remove the paper sticking to the cake, cut along the side into two layers with a knife.
3. Mix 150g sugar and 150ml water in a pot, heat until boiling, remove from fire and cool to make syrup 250 ml, use when mixed with 50ml brandy.
4. To make chocolate butter sauce, use 800g butter, 400g sugar, 400ml water, 50g cocoa powder. Add the white sugar and water to a pot, heat until boiling, remove from fire and cool. Place 800g of butter in a basin, use a wooden spoon to beat fluffy. Pour the syrup into the butter while mixing, continue mixing until all the syrup is added. Sift the cocoa powder into the mixture and mix well to make chocolate butter sauce 1.5 kg.
5. Spread a layer of brandy-infused syrup on the bottom layer of cake, spread a layer of chocolate butter sauce, then stack the top layer of cake firmly with your hand. Spread another layer of syrup on the top layer, spread a layer of chocolate butter sauce evenly and smoothly. Pour the remaining chocolate butter sauce into a paper bag with a nozzle, decorate the cake with patterns, cut into 80 pieces.
Quality Standards: Soft and fluffy, oily but not greasy, aesthetically pleasing pattern, neat knife work.