Ingredients

For the Cupcakes:

• All-purpose flour (Maida): 100g
• Cocoa powder: 20g
• Sugar: 90g
• Salt: 2g
• Baking powder: 5g
• Baking soda: 3g
• Coffee powder: 30g
• Milk: 100ml
• Yogurt (Curd): 100ml
• Oil: 70g
• Vanilla extract: 5g

For the Chocolate Buttercream:

• Butter: 200g (soft, at room temperature)
• Icing sugar: 130g
• Milk chocolate: 60g (melted)
• Dark chocolate: 60g (melted)
• Cocoa powder: 60g
• Salt: 5g

Method

Cupcakes:

1. Preheat your oven to 175°C. (Use an oven thermometer for accuracy.)
2. In a large bowl, combine milk, yogurt, oil, and vanilla extract. Mix until smooth and homogeneous.
3. Sift all dry ingredients (flour, cocoa powder, sugar, salt, baking powder, baking soda, and coffee powder) into the same bowl.
4. Gently mix to form a smooth batter.
5. Line a cupcake tray with liners.
6. Fill each liner about ¾ full (approximately 40g of batter per cupcake).
7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let them cool completely before frosting.

Chocolate Buttercream:

1. Beat the soft butter until light and creamy.
2. Add in the melted milk and dark chocolate.
3. Sift in the icing sugar, cocoa powder, and salt.
4. Beat everything together until you achieve a rich, soft, and pipeable consistency.