Add all ingredients to a large microwave safe bowl and microwave for 1 min at a time, mixing each time until smooth. Cover with plastic wrap and chill. Microwave for 30 seconds right before using.

Preheat a fan-forced oven to 130C (266F). Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl. It’s at this point that you can add the  and mix for another 20 seconds.

Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).

Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

Core the centre of each cupcake and fill with choc sauce.

Fit the end of a piping bag with a Wilton 1M tip. Frost in a swirl.