CHOCOLATE CUPCAKES

1. Heat the oven to 170°C, fan forced.
2. Line 12 muffin tin cavities with patty paper cases.
3. Cream the softened butter and sugar until light and fluffy.
4. Add the egg and vanilla and mix to combine.
5. In a separate bowl, sieve the flour and cocoa powder and mix to combine.
6. Alternate folding through the sieved dry ingredients and the lukewarm milk.
7. Lastly, add the chocolate chips and mix until evenly distributed in the batter.
8. Spoon the batter into the prepared paper cases and bake in the pre-heated oven for 15-17 minutes, or until a skewer is inserted and comes out clean.
9. Allow to cool in the muffin tin for 10 minutes, then transfer the cupcakes onto a wire cooling rack and allow to cool completely at room temperature.

CHOCOLATE SWISS MERINGUE BUTTERCREAM

1. Place the egg whites, cream of tartar, sugar and vanilla into a heat-proof glass bowl over a saucepan of simmering water. Whisk until the sugar has dissolved and the mixture is approximately 60°C.
2. Transfer the mixture into the bowl of a stand mixer fitted with a whisk attachment and whip until it cools to room temperature.
3. Add the softened butter and whisk to incorporate, then swap the whisk for a paddle attachment.
4. Gently melt the dark chocolate, then pour it over the buttercream and beat to incorporate.
5. Transfer the chocolate buttercream into a piping bag fitted with a 20mm round nozzle and pipe on top of the cooled cupcakes.
6. Chill in the refrigerator for 30 minutes.

CHOCOLATE TOPPING

1. Place the dark chocolate into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
2. Add the grapeseed oil and mix to incorporate.
3. Holding the cupcake from the base, dip the piped buttercream into the dark chocolate then set aside.
4. Place the white chocolate into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
5. Sieve the oil-soluble colour powder over the tempered white chocolate and stir to incorporate.
6. Transfer the coloured chocolate into a paper piping cone, piping bag, or ziplock bag, cut a small tip off the end and pipe lines across the dark chocolate coating.

Note: Store in the refrigerator for up to 3 days. Best enjoyed at room temperature.