• Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners. Set aside.
• In a large mixing bowl combine the 1 cup sugar, 1 cup flour, ½ cup cocoa powder, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp kosher salt. Whisk to combine.
• Add in the 2 eggs, ½ cup yogurt, and ⅓ cup coffee and whisk until a smooth batter forms. Add in the 2 tbsp vegetable oil and 1 tsp vanilla extract and mix again. Make sure you whisk well, some dry ingredients can get trapped on the bottom of the bowl.
• Fill each ⅔ of the way full with batter.
• Bake for 18 mins. Cool completely.

Make the frosting:

• Add the 1 cup butter and 3 cups confectioners sugar into a bowl of a hand or stand mixer fitted with the paddle attachment and mix on low speed for 1 minute.
• Move to medium speed and beat for another minute.
• Stop the mixer and scrape down the bowl.
• Add the teaspoon vanilla extract and 2 teaspoons milk and mix again on medium high speed for 1-2 mins.
• If the frosting is too thick add 1 tsp milk at a time until desired consistency. If too thin, add ¼ cup confectioners sugar until desired consistency.

To frost:

• Fill a piping bag with the frosting and frost with a 1M or 2D Wilton Tip. Or smooth on with an offset spatula.