Preheat the oven to 180°C (356°F). Line a 12-cup muffin pan with paper liners or parchment rounds.

In a medium bowl, whisk together 165 g flour, 1/4 tsp salt, and 1/2 tsp baking soda; set the dry mixture aside.

In a large bowl, beat 60 g softened butter with 110 g white sugar until light and fluffy.

Add 10 g dark cocoa to the butter mixture and mix until incorporated.

Add 1 large egg and mix until combined.

Add half of the dry mixture to the wet mixture and mix on low just until combined.

Add 100 ml yogurt, 1 tsp vanilla extract, and 1/2 tsp red food coloring; mix until combined.

Add the remaining dry mixture and mix until the batter is smooth and homogenous, taking care not to overmix.

Divide the batter among the prepared muffin cups, filling each about two‑thirds full.

Bake for 23–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Remove from the oven, let the cupcakes sit in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.

For the frosting, beat 200 g cream cheese with 50 g powdered sugar, grated lime zest, and 1 tsp rose water (optional) until smooth.

In a separate chilled bowl, whip 400 g whipping cream to firm peaks.

Fold the whipped cream gently into the cream cheese mixture until evenly combined.

When the cupcakes are completely cool, top each with the cream cheese–whipped cream frosting. Serve.