Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
In another bowl, mix the egg, buttermilk, Greek yogurt, olive oil (or canola oil), and vanilla extract. Stir until smooth.
Pour in the hot brewed coffee to the wet mixture and stir gently until everything is well combined.
Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Be careful not to overmix; a few lumps are okay!
Evenly distribute the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the tin before transferring them to a wire rack.
While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well incorporated. Then, add the melted white chocolate and blend until smooth.
In another bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Once the cupcakes are completely cool, generously frost each cupcake with the white chocolate frosting. For an extra special touch, garnish with chocolate shavings or sprinkles.
