Coconut Mocha Cupcakes with Coconut Frosting and Mocha Drizzle

I was going to take a photo of a half eaten cupcake, but I forgot and ate all of it.

Coconut Mocha Cupcakes with Coconut Frosting and Mocha Drizzle
slightly adapted from How Sweet It Is
Makes 12

For the Cupcakes:
150g caster sugar
1 egg
3/4 cup coconut milk
115g unsalted butter, melted
2 teaspoons vanilla extract
180g plain flour (I used cake flour)
1/4 cup cocoa powder
3 tablespoons instant coffee powder
1 1/4 teaspoon baking powder
1/2 teaspoon fine salt (I used Pink Himalaya)
2 tablespoons Greek yoghurt
1/2 cup dark chocolate chips

For the Frosting:
115g unsalted butter, room temperature
1 1/2 cup icing sugar
2 teaspoons vanilla extract
1 - 2 tablespoons coconut milk

For the Drizzle:
1/2 cup icing sugar
3/4 teaspoon instant coffee powder
1 teaspoon cocoa powder
2 - 3 teaspoons coconut milk

Make the Cupcakes:
Preheat the oven to 180C (350F) and line a cupcake pan with paper liners. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar. Add the coconut milk, butter and vanilla. Mix well to combined.

In a separate bowl, sift the flour, cocoa, coffee, baking powder and salt. Add the dry ingredients to the wet ingredients and mix on low until just combined. Fold in the chocolate chips and yoghurt.

Divide the batter between the liners and bake for 15 - 18 minutes. Remove to a wire rack and leave to cool completely. Frost and drizzle to your hearts content.

Make the Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar and once incorporated add the vanilla and coconut milk. Beat until fluffy, about 5 minutes.

Make the Drizzle:
Combine all the ingredients in a bowl and mix until smooth until you have a drizzling consistency.