CHOCOLATE CUPCAKES

1. Heat the oven to 170°C, fan forced.
2. Line a muffin tin with patty pans and set aside.
3. Place the sieved flour, cocoa powder, caster sugar, bicarbonate soda and salt into a large mixing bowl.
4. In a saucepan over an induction cooktop on setting 3, melt the butter together with the chocolate.
5. Slowly pour the melted mixture over the dry ingredients while mixing.
6. Add the milk, vegetable oil, eggs, vanilla, and lemon juice and mix until smooth.
7. Divide the batter between the 12 patty pans, filling them three quarters of the way.
8. Bake in the preheated oven for approximately 15 minutes, until a skewer is inserted and comes out clean.
9. Allow to cool completely at room temperature.

LEOPARD PRINT

1. Lightly spray a tray with oil then line it with a sheet of baking paper.
2. Temper the chocolate by placing it 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.
3. Transfer the tempered chocolate into a piping bag or ziplock bag and cut a small tip off the end.
4. On the sheet of baking paper, pipe a leopard pattern to form 12 discs that are large enough to cover the top of the cupcakes.
5. Allow to set at room temperature while you prepare the caramel buttercream.

CARAMEL BUTTERCREAM

1. Bring the cream to the boil over an induction cooktop on setting 4. Remove from the heat and keep warm.
2. In a separate saucepan over an induction cooktop on setting 6, heat the sugar until completely dissolved and caramelised.
3. Carefully pour the hot cream over the caramel, add the salt and vanilla and stir to combine.
4. Allow the caramel to cool to room temperature.
5. In the bowl of a stand mixer fitted with a whisk attachment, whip the butter until light and fluffy.
6. Add the cooled caramel to the whipped butter and whisk to combine.
7. Transfer the buttercream into a piping bag, cut a large tip off the end, and pipe domes on top of each cupcake.
8. Turn the cupcakes upside down and press the buttercream into the piped chocolate leopard print.
9. While upside down on the tray, place the cupcakes into the refrigerator or freezer until the buttercream has completely set.
10. Once set, gently peel the baking paper away from the buttercream to reveal the leopard print design.

Note:    Store at room temperature for up to 2-3 days.