Pre heat oven to 170*C (150° fan bake). Line cupcake trays with paper cases.
Mix the lemon juice and the milk together and set aside for the milk to sour.
Place oil and chocolate into a mixing bowl. Pour over the hot coffee. Stir until the chocolate is melted and the mixture is smooth. Add Caramel essence. Cool.
In a large bowl sift the flour, baking soda, baking powder, sugar and cocoa together.
Add the egg to the cooled chocolate mixture. Whisk in well.
Add this to the dry ingredients alternately with the soured milk. Whisk to combine thoroughly.
Pour into paper cases and bake for approx 18 minutes or until top feel firm to touch,
Fudgy crumbs will still adhere to the skewer when tested.
Cool for 5 minutes in the tray before removing to cool further on a wire rack.
See our recipes below to find out how to make the Chocolate Caramel Butter Cream and Chocolate Filigree pictured above.