• Preheat oven to 350F and line 2 baking tins with 24 cupcake liners.
• In a medium bowl, toss together the flour, sugar and cocoa powder.
  1 & 1/2 cups all-purpose flour, 1 & 1/2 cups granulated sugar, 1 cup unsweetened cocoa powder
• Add the baking soda, baking powder and salt. Set aside.
  1 & 1/2 tsp baking soda, 1 & 1/2 tsp baking powder, 1 tsp salt
• In a large bowl, whisk together the eggs, buttermilk and yogurt.
  2 large eggs, 3/4 cup buttermilk, 1/4 cup plain yogurt
• Whisk in the vegetable oil and vanilla.
  1/2 cup vegetable oil, 1 Tbsp vanilla extract
• Using a rubber spatula, slowly add the dry ingredient and mix until combined. Add the hot coffee and whisk everything together until smooth.
  3/4 cup strong coffee
• Fill each cupcake liner 2/3 full and bake for 15 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.

To make the buttercream:

• Using a stand mixer with the paddle attachment or handheld mixer, beat the butter for about 2 minutes, until light and fluffy. Add the first 3 cups of powdered sugar, one at a time, mixing in between.
  2 cups unsalted butter, 5 cups powdered sugar
• Then add the melted white chocolate and mix until smooth. Add the last 2 cups of powdered sugar and vanilla and beat until smooth and creamy. Frost cupcakes as desired. I used a Wilton 1M tip.
  200 grams good quality white chocolate, 2 tsp vanilla