Chocolate Espresso Cupcakes

Preheat oven to 350°. Line two muffin pans with 18 cupcake liners (fill any empty cups in pan halfway with water to help distribute heat evenly). Set aside.

In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Gradually stir dry ingredients into the wet mixture. Stir in Greek yogurt until just combined.

Divide batter evenly among the liners. Bake until tops spring back when touched and a toothpick inserted in the middle comes out clean, about 18 minutes. Remove from oven. Leave cupcakes in pan 10 to 20 minutes, then remove them and set on wire racks to cool completely.

Just before serving, whip cream in a large bowl until stiff peaks form. Pipe or spoon a small dollop of whipped cream onto each cupcake and dust with cocoa powder.