Preheat Oven: Start by preheating your oven to 350°F (175°C) and lining a cupcake tin with your favorite cupcake liners.
Dissolve Coffee: In a small bowl, dissolve the instant coffee granules in about 2 tablespoons of hot water.
Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, caster sugar, and dark muscovado sugar until light and fluffy.
Add Eggs: Beat in the large free-range eggs, one at a time, mixing well after each addition.
Incorporate Coffee and Yogurt: Mix in your dissolved coffee and full-fat yogurt until well combined.
Sift and Fold Dry Ingredients: Sift together plain flour, cocoa powder, and baking powder. Gently fold the dry ingredients into the wet mixture.
Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling them about two-thirds full.
Bake: Place the tin in the preheated oven and bake for about 18-20 minutes or until a toothpick inserted comes out clean.
Prepare Coffee Caramel: Dissolve instant coffee granules in hot water. Melt the caster sugar in a saucepan over medium heat until it turns amber.
Finish Caramel: Stir in butter, heavy cream, dissolved coffee, and salt until smooth. Let cool before drizzling.
Make Buttercream: Beat softened butter until smooth, then gradually add icing sugar, followed by dissolved coffee and heavy cream.
Assemble Cupcakes: Pipe a generous swirl of coffee buttercream onto the cooled cupcakes, then drizzle with cooled coffee caramel. Optionally add chopped dark chocolate or sprinkles.
