Preheat the oven to 350F. Add papers to a cupcake tin.

In a medium bowl mix all of the dry ingredients. Make sure they are sifted except for the sugar. Whisk until combined.

In a stand mixer, add the eggs, buttermilk, vanilla, oil, and Greek yogurt. Whisk until combined. Add the coffee at the end.

Add the dry ingredients into the wet ingredients and mix until combined. Try not to over mix. Make sure you constantly scraping the sides of the bowl with a spatula.

Pour the batter into a piping bag, and pipe some of it into each of the papers in the cupcake tins. Fill up to ⅔ full.

Bake for 15 to 18 minutes or until the center springs back when pressed with your finger.

Once they are ready, make sure they are completely cool before you add the buttercream.

Add the buttercream to a piping bag with the tip of your choice.

Swirl the buttercream onto each cupcake. Start at the center and rotate them a bit and continue squeezing, lift for a nice tip. You can also start at the center, and move towards the edge creating a nice flower design.

Cream the butter with the vanilla, salt, and cocoa powder in a stand mixing bowl.

Add the confectioner's sugar in two parts. Mix until combined. Make sure you scrape off the sides and bottom to make sure you’ve got all of the butter and sugar perfectly mixed.

Little by little begin to add the whipping cream. One tablespoon at a time until you have reached the consistency you would like. It shouldn't be too soft because you do not want it to fall down the sides. You want it a bit thick and spongy, so you can pipe a nice flower or design on top of your cupcakes.