Black-bottom cupcakes

Preheat oven to 180°C. Line a 12-hole ¹⁄³-cup capacity muffin tin with paper cases. Put ½ of the cream cheese and 50g of the caster sugar in a large mixing bowl and beat well, using an electric hand mixer, until smooth. Add egg and ½ of the vanilla extract. Stir until well combined, then set aside.

Put remaining sugar in a second large bowl. Sift in flour, cocoa powder, bicarbonate of soda and salt. Add water, oil, vinegar and remaining vanilla extract. Beat, using an electric hand mixer, until smooth.

Spoon chocolate mixture into prepared cases. Spoon cream cheese mixture on top. Bake for 25 minutes or until cream cheese mixture is set. Transfer cupcakes to a wire rack and set aside for 30 minutes or until completely cooled.

Put remaining cream cheese in a medium bowl and add vanilla bean paste. Sift in icing sugar. Beat on low, using an electric hand mixer, until combined. Increase speed to high and beat until light and smooth. Spoon mixture into a piping bag fitted with a 1.5cm star nozzle, then pipe frosting onto cupcakes. Decorate with cachous and chocolate curls. Serve.