Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line a cupcake tin with parchment liners.
Step 3: In a mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add the large egg, yogurt, red food coloring, and vanilla extract. Mix until well combined.
Step 4: In another bowl, sift together the flour, dark cocoa powder, salt, and baking soda.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 6: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Step 7: Place the cupcake tin in the preheated oven and bake for 18-20 minutes.
Step 8: Once baked, cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: For the frosting, beat together the softened cream cheese and powdered sugar until smooth. Whip the cream until stiff peaks form, then fold it into the cream cheese mixture. Optionally, add rose water.
Step 10: Frost each cooled cupcake with the cream cheese frosting.
Step 11: Garnish with a sprinkle of grated lime zest.
