Step 1

Preheat the oven to 150°C. Place cupcake papers in 2 x 12-hole cupcake pans. Place 500g chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch the water), stirring until melted and smooth. Set aside to cool slightly.

Step 2

Place 500g cream cheese in a separate bowl and beat with a spatula until smooth.

Step 3

Add melted chocolate to cream cheese and beat to combine. Add egg yolks and 1 cup (250g) sugar, and beat to combine. Set aside. In another bowl, whisk eggwhites until stiff peaks form.

Step 4

Fold one-third eggwhite into cream cheese mixture to loosen, then gently fold in remaining eggwhite.

Step 5

Divide mixture among cupcake pans and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.

Step 6

To make the icing, place remaining 200g chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water), stirring until melted and smooth.

Step 7

Set aside to cool to room temperature. In a separate bowl, beat remaining 500g cream cheese until smooth, then beat into cooled chocolate until smooth and combined.

Step 8

Beat in remaining 1/3 cup (80g) sugar, 1 tbs water and a pinch of salt until smooth and combined. (The icing should be very thick. Chill, if necessary, to thicken.)

Step 9

Spoon the icing into a piping bag fitted with a star nozzle, then pipe icing in thick swirls over cupcakes to serve.