Preheat your oven to 180°C (356°F) and line a muffin tin with cupcake cases. Dissolve the instant coffee granules in hot water. Cream together butter, caster sugar, and dark muscovado sugar until light and fluffy. Add the eggs one at a time, then mix in the dissolved coffee and yoghurt.

Sift together plain flour, cocoa powder, and baking powder. Gradually fold this into the wet mixture. Spoon the batter into the cupcake cases and bake for about 20-25 minutes.

Once baked, allow the cupcakes to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Make the coffee caramel by dissolving the instant coffee in hot water. In a saucepan over medium heat, melt the caster sugar until amber, then add butter, double cream, dissolved coffee, and salt, stirring until smooth.

Prepare the coffee buttercream by beating softened butter until creamy. Gradually add icing sugar, then mix in the dissolved coffee and a splash of double cream.

Assemble the cupcakes by piping coffee buttercream onto the cooled cupcakes and drizzling coffee caramel over the top.