Instructions:

• Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
• Step 2: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
• Step 3: In a separate bowl, whisk together the egg, buttermilk, Greek yogurt, olive oil, and vanilla extract until fully combined. Gradually add the hot brewed coffee to this mixture, stirring until smooth.
• Step 4: Pour the wet ingredients into the dry ingredients and mix with a spatula or a hand mixer on low speed until just combined.
• Step 5: Evenly distribute the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
• Step 6: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined. Then, add the melted white chocolate and mix until incorporated.
• Step 7: In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
• Step 8: Once the cupcakes are completely cooled, generously frost each with the white chocolate frosting using a piping bag or a spatula. For a finishing touch, sprinkle chocolate shavings or colorful sprinkles on top.