Preheat the oven at 360 degrees Fahrenheit / 180 degrees Celsius.

In a large bowl add ⅓ cup milk and add ¼ cup cooking oil.

Mix well with a whisk.

Add 2 tsp of coffee decoction, 1 tsp of vanilla essence, ⅓ cup of yoghurt and ½  cup of sugar.

Mix well until sugar is dissolved. 

Then place a sieve over the bowl.

Add ¾ cup maida, ¼ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt and sieve it.

Mix it well.

If the batter is whipped properly, it should fall in ribbons.

Now put the liner in the cupcake tin.

Then pour batter into the liners. Fill only halfway to avoid spilling.

Then place the cake tin inside the oven. Bake for 15 to 18 minutes.

Place on a cooling rack and let cool before frosting.

Place a wide pan on the stove with the lid on and heat over medium heat for 5 minutes.

Spread butter /oil in a small bowl and sprinkle maida on it.

Then pour batter into the bowl. Fill only halfway to avoid spilling.

When the pot is hot, put a stand inside and place a small plate on it.

Place cups into it.

Cover and simmer over medium heat for 20 minutes.

After 20 minutes insert a toothpick, if it comes out clean, the cake is cooked.

Once it has cooled, frost and top with sprinkles if desired.