• Moist Chocolate Cupcakes

1. Preheat oven at 170°C/340°F.

2. In a glass, add milk and vinegar. Give them a quick mix and let it rest for 5 minutes before use.

3. In a large bowl, sift the cake flour, baking powder, baking soda, salt and cocoa powder.

4. Add in sugar, oil, milk mixture, yogurt and vanilla extract. Mix until well combined, do not over mix.

5. In a glass, dissolve instant coffee in the hot water. Add the coffee mixture into the batter. Mix until combined.

6. Line about 9 cupcake liners on the cupcake pan. Scoop the batter evenly into the liners.

7. Bake in preheated oven at 170°C/340°F for 18-20 minutes or until the skewer comes out clean.

8. Let the cupcakes cool on the cooling rack.

• Chocolate Buttercream

Semi-Sweet Chocolate Buttercream

1. In a bowl, add the chocolate coins and hot whipping cream. Place the bowl over a double boiler. Let it sit for 5 minutes.

2. Mix the chocolate and cream until well combined.

3. Refrigerate for 30-40 minutes or until it is thickened.

4. In a large bowl, add the butter. Start mixing when the butter is softened. Mix until creamy and smooth.

5. Add in the chocolate mixture. Mix until well combined.

6. Cover and chill for about 5 minutes to firm up a bit.

7. Chocolate buttercream is ready for use.

White Chocolate Buttercream

1. In a bowl, add the chocolate coins and hot whipping cream. Place the bowl over a double boiler. Let it sit for 5 minutes.

2. Mix the chocolate and cream until well combined.

3. Refrigerate for 30-40 minutes or until it is thickened.

4. In a large bowl, add the butter. Start mixing when the butter is softened. Mix until creamy and smooth.

5. Add in the chocolate mixture. Mix until well combined.

6. Add in some red food colourings. This is optional.

7. Cover and chill for about 5 minutes to firm up a bit.

8. Chocolate buttercream is ready for use.