CHOCOLATE SHARDS

1. 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.
2. Spread the tempered chocolate into a thin layer over a sheet of baking paper.
3. Allow the chocolate to set at room temperature before placing it in the refrigerator for 5 minutes.
4. Remove from the refrigerator and break the chocolate into different size shards.
5. Set aside until required.

CHOC CHIP VANILLA CUPCAKES

1. Heat the oven to 170°C, fan forced.
2. Cut twelve squares of baking paper, 120mm x 120mm in size.
3. Grease a muffin tin with vegetable oil spray and press a baking paper square into each cavity.
4. Sieve the flour and baking powder into a bowl and set aside.
5. Place the eggs, sugar, and cut and scraped vanilla into the bowl of a stand mixer fitted with a whisk attachment and whip until light and fluffy.
6. Remove from the mixer and fold the sieved ingredients through the egg mixture, followed by the creme fraiche.
7. Mix a small amount of the cupcake batter into the melted butter, then fold the butter mixture back through the cupcake batter.
8. Lastly, add the dark chocolate chips and fold through.
9. Divide the cupcake batter evenly between the prepared muffin tin cavities and bake in the preheated oven for 15-18 minutes.
10. Transfer the cupcakes onto a wire cooling rack and allow to cool completely at room temperature.

VANILLA BUTTERCREAM

1. Place the butter, vanilla, and sieved icing sugar into the bowl of a stand mixer fitted with a paddle attachment and beat until light and creamy.
2. Add the cream and salt and beat to combine.
3. Transfer the buttercream into a piping bag fitted with your preferred piping tip.
4. Pipe the buttercream onto the cooled cupcakes and decorate with the prepared chocolate shards.

Note: Store in the refrigerator for up to 3-5 days. Best eaten at room temperature.