Mix the dry ingredients in a bowl: 2 1/2 cups of flour, 1 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 cup of sugar.
In a separate bowl, mix together 150 ml of yogurt and 1 egg.
Melt 1/3 cup of unsalted butter, in the microwave or over the stove in a pan.
Preheat oven to 350F. Prepare your muffin sheets (you will need 2).
Add the dry ingredients with the liquid ingredients. Combine well together.
Add in the 100 ml of coffee. Mix all well.
Put the batter into the cupcake paper holders in the muffin pan.
In a pre-heated oven, bake the cupcakes for 12-15 minutes.
Cream: Beat 2 sticks of unsalted butter (1 cup) softened. (Until smooth, with no clumps.)
Add in 1/2 cup of cocoa and 1 cup of powdered sugar.
Melt 1/4 cup chocolate chips in microwave or in pan, add to the butter mix.
On low speed, beat in 1 teaspoon of dry coffee (fined). Cream will be smooth.
Put the cream on the cupcakes using a cream pastry bag.