• Preheat oven to 350° and line cupcake/muffin pans with paper liners or grease well with non stick spray.
• In a stand mixer bowl or large mixing bowl, whisk together the flour, sugar, salt, baking soda and baking powder.
• In a medium saucepan, melt butter and cocoa powder together until smooth. Add boiling water and instant coffee and heat just until the edges start to bubble. Do not boil.
• Pour the chocolate mix into the mixing bowl with the flour and sugar. Mix on low just until combined.
• In a small bowl, whisk together the yogurt, vanilla extract and eggs until smooth. Add this to the mixing bowl and mix on low until fully incorporated.
• Increase speed to medium and beat for 30 seconds.
• Using a scoop, fill each cupcake liner ¾ full.
• Bake for 15-20 minutes or until a toothpick inserted in center comes out clean or with a few crumbs.
• Let cupcakes cool in pans for 10 minutes and then remove to cool completely.

Chocolate Buttercream Frosting

• In a stand mixer bowl, add butter, milk and vanilla.
• In a microwave safe bowl, add chocolate and melt in 30 second intervals, stirring between each one.
• Add melted chocolate in a slow stream to the mixing bowl, while mixing on low speed. Mix until fully incorporated.
• Add powdered sugar 1 cup at a time, beating well on low speed after each cup.
• Once fully incorporated, bump up speed to medium and beat for 1 minute until light and fluffy.
• For stiffer frosting add a little more powdered sugar, for softer frosting add a bit more milk to achieve desired consistency.
• Frost with offset spatula, butter knife, scoop, or piping bag. Add sprinkles if desired.
• Serve and Enjoy!