Preheat oven to 175°C.
Place paper liners in a muffin tray.
In a bowl mix together flour, cocoa, sugar, coffee and baking soda.
Add oil, milk, yogurt and vanilla and whisk until it forms a smooth batter.
Divide the batter between the liners.
Bake them for 20 - 30 minutes or until a tooth pick inserted comes out clean.
Cool on wire rack.
Pipe rosettes with two coloured butter cream on top of the cupcakes.
Shape the modelling chocolate in silicon mould and brush with gold lustre dust.
Place it on top of the butter cream swirl and serve.
