This is a rich, dreamy and decadent chocolate cupcake topped with vanilla buttercream. Start off by combining the dry ingredients in a mixing bowl; two-thirds cups of flour, two-thirds of a cup of granulated sugar, 3 tablespoons of cocoa powder, half a teaspoon of baking soda and a quarter teaspoon of salt. Whisk that altogether then set that aside.

In another bowl, combine half a cup of dark chocolate and a third cup of unflavoured vegetable oil. Melt it in the microwave for about a minute or so until the chocolate is melted and you want to mix it in well with the oil. Mix until you have a simple liquidy mixture then add a quarter cup of yoghurt or sour cream, two eggs, two teaspoons of vanilla extract and one teaspoon of instant coffee powder.

Whisk that together until well incorporated then add a third cup of hot water and mix it well. Add the liquid mixture to the dry ingredients give it a good whisk and make sure everything is mixed in well. Line the cupcake tray with cupcake liners then pour the batter three-quarters full into the liners.

Bake in the preheated 155 degrees Celsius oven for 18 to 20 minutes or until a toothpick inserted in the centre comes out clean. Once baked, let the cupcakes cool completely on a wire rack. For the buttercream, you will need 4 egg whites in a bowl, place the bowl over a pot of hot water add one and a half cups of sugar to the egg whites and use a whisk to mix it well.

Gently continue stirring the mixture until it reaches 75 degrees celcius then remove it from the hot water bath. Pour the mixture over the bowl of a stand mixer and beat on medium-high speed for about 10 to 15 minutes until the meringue reaches a stiff peak. Next, add 400 grams of room temperature unsalted butter with the mixer on medium speed and add a teaspoon of vanilla extract for flavouring.

Continue mixing until you end up with a silky smooth buttercream. Pour the buttercream into a piping bag then make small holes in the centre of your cakes and pipe the buttercream in. If you don’t like chocolate cupcakes, I promise you will love them.


  • 2/3 cup flour (83g/ 2.9Oz)
  • 2/3 cup white sugar (133g/ 4.7Oz)
  • 3 tbsp cocoa powder (20g/ 0.7Oz)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate (80g/ 2.8Oz)
  • 1/3 cup unflavoured vegetable oil (72ml)
  • 1/4 cup yoghurt (sour cream okay too) (61ml)
  • 2 eggs
  • 1 teaspoon instant coffee powder
  • 1/3 cup of hot water (78ml)
  • 2 tsp vanilla extract or essence

Bake at 155c fan forced for 18-20mins or until a toothpick comes out clean

Vanilla Buttercream;

  • 400g unsalted butter (room temperature)
  • 4 large egg whites (120g/ 4.2Oz) or 5 small egg whites
  • 1.5 cups (320g/ 11.2Oz) caster sugar OR 1.5 cups (300g) regular white sugar
  • 1 tsp vanilla extract/essence (or your flavouring of choice)