Instructions

• Preheat the oven to 180° C (356° F). Line a 12-cup muffin pan with parchment paper or paper liners.
• In a medium bowl, whisk together 165 g flour, 1/4 tsp salt, 1/2 tsp baking soda, and 10 g dark cocoa until evenly combined.
• In a large bowl, cream 60 g softened butter with 110 g white sugar until light and fluffy (about 2–3 minutes).
• Add 1 large egg and 1 tsp vanilla extract to the butter mixture and beat until combined.
• Add half of the dry mixture to the wet mixture and mix just until incorporated.
• Add 100 ml yogurt and 1/2 tsp red food coloring, mix until combined.
• Add the remaining dry mixture and mix until the batter is smooth, being careful not to overmix.
• Divide the batter among the prepared muffin cups, filling each about 2/3 full. Bake for 23–25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
• While the cupcakes cool, make the cream: in a bowl, beat 200 g cream cheese with 50 g powdered sugar, grated lime zest, and 1 tsp rose water (optional) until smooth.
• In a separate bowl, whip 400 g whipping cream until firm peaks form.
• Gently fold the whipped cream into the cream cheese mixture until evenly combined and smooth.
• Frost the fully cooled cupcakes with the cream mixture. Refrigerate the frosted cupcakes until the topping is set, then serve.