Preheat your oven to 350°F (175°C).
Line your muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
In another bowl, whisk together the egg, buttermilk, Greek yogurt, olive oil, and vanilla extract until smooth. Gradually add the hot brewed coffee, mixing until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined.
Using a spoon or a cookie scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
While the cupcakes are cooling, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue to beat until well combined.
Stir in the slightly cooled melted white chocolate until fully incorporated.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.
Once the cupcakes are completely cool, generously frost each cupcake with the white chocolate frosting.
For an extra touch of elegance, sprinkle chocolate shavings or sprinkles on top of the frosted cupcakes.
