Preheat oven to 350F
In a medium mixing bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cocoa powder
In a separate bowl, whisk together egg, canola oil, Greek Yogurt and pour into dry mixture. Whisk together to combine.
Pour in coffee (should be room temp so it doesn’t cook the egg) and whisk entire mixture until you have a uniform batter.
Pour into a greased or lined cupcake pan, filling each cup roughly halfway. I like to use silicone baking cups to make life easier- no greasing required!
Bake for 20-25 minutes, until a toothpick comes out clean
Let cool completely, then frost with Cool Whip, add toppings, and enjoy!
