Instructions

• Preheat oven to 350°F. Line two standard 12-cup muffin pans (or equivalent) with 18 cupcake liners.
• In a medium bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1 cup granulated sugar, 2/3 cup unsweetened cocoa powder, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt. Set aside.
• In the bowl of a stand mixer or a large bowl with a hand mixer, combine the wet ingredients: 1 egg (room temperature), 1/2 cup buttermilk, 2 Tbsp plain Greek yogurt, 1/3 cup oil, and 1/2 Tbsp vanilla extract. Beat on medium-high for about 1 minute, until well blended.
• With the mixer on low speed, add the dry ingredients to the wet ingredients gradually and mix until no dry streaks or clumps remain. Scrape the bowl as needed.
• Pour in 1/2 cup strong hot brewed coffee and mix just until combined. The batter will be thin.
• Divide the batter evenly among the 18 prepared liners, filling each about halfway.
• Bake for 18–20 minutes, or until the cupcake tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Remove the pans from the oven and let the cupcakes cool in the pans for 5 minutes. Then transfer the cupcakes to a wire rack and cool completely to room temperature before frosting.
• For the frosting: in a large bowl, beat the 18 oz package cream cheese (softened to room temperature) with 1 cup powdered sugar. Start on low speed to avoid powdered sugar dust, then increase to medium-high and beat until smooth and creamy, with no lumps of cream cheese remaining.
• Melt the 4 oz white chocolate bar according to package instructions (stovetop or microwave) until just melted. Let the melted chocolate cool until it is no longer hot but still pourable, then add it to the cream cheese mixture and beat on medium until fully incorporated.
• In a separate chilled bowl, beat 1.5 cups cold heavy whipping cream on high speed until stiff peaks form (about 1–2 minutes). Take care not to overbeat.
• Gently fold the whipped cream into the cream cheese–white chocolate mixture until smooth and uniformly combined. If the frosting seems too soft for piping, chill it in the refrigerator for 10–20 minutes before using.
• Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake.
• If desired, garnish with chocolate shavings or sprinkles. Serve immediately or refrigerate until ready to serve.