Sift all the dry ingredients into a separate bowl, flour, cocoa, baking soda, baking powder and salt. Whisk to blend and set aside.
In the mixing bowl, beat together the yogurt and sugar until mixed thoroughly. Add the egg one at a time and mix well following each. Add the oil and vanilla. You may need to scrape down the sides and bottom of the bowl during the mixing process to incorporate all the ingredients.
Mixing on medium speed, alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the dry ingredients.
Once the last portion of dry ingredients are added, add the cup of hot coffee. The batter will be very thin. Don't worry this is how it should be.
Bake at 350 degrees for 18 to 20 minutes. Allow to cool on a baking rack.
Before starting, chill the bowl and whisk in the refrigerator for 20 minutes.
Pour the heavy cream into the bowl and mix on medium-high speed until the cream begins to thicken.
Slowly add the sugar and continue to beat, soft peaks will begin to form.
After all the sugar is added, add the value and continue to whisk by hand until stiff peaks are formed. You will know that stiff peaks have formed when the cream will stand up straight when you pull the whisk straight up and out of the mixture.
When the cupcakes are completely cool, add the frosting.
Each cupcake gets about 2 T of frosting. The frosting needs to stay refrigerated so either wait to frost cupcakes until just before serving or frost ahead and keep cupcakes refrigerated until you are ready to serve.