Dark and decadent

I love chocolate - the darker, the better.  I had to bake chocolate cupcakes for a friend last week, and immediately turned to one of Elsa van der Nest's recipes.  These cupcakes are in my opnion the best there is.  They are very dark and moist and always turn out perfectly.  

Makes 20.

125 g butter, at room temperature

1 1/3 cup castor sugar

1/3 cup sunflower oil 

3 eggs, separated

1 1/2 cup flour

3/4 cup cocoa

1 t baking powder

1 t bicarbonate of soda

1/2 cup buttermilk or plain yogurt

1/2 cup hot coffee

2 t vanilla extract

Preheat the oven to 170 degrees.  Cream the butter and castor sugar.  Add oil and continue whisking until the mixture is light and almost white.  Add the egg yolks one at a time.  Sieve the dry ingredients and combine the yogurt, coffee and vanilla.  Add the dry ingredients to the egg mixture, alternating with the  liquid.  Whip the egg whites until stiff, but not dry and fold in.  Fill muffin trays (lined with paper cookie cups) and bake for 20 - 25 minutes.

Ice with your favourite chocolate icing, caramel or ganache and whipped cream.