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1
Preheat oven to 350 F. Line a 12-count cupcake baking pan with paper liners.
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2
Place vegetable oil, chocolate chips and butter into a microwave safe dish. Microwave for 30 second increments, mixing each 30 seconds, and continuing until just melted.
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3
Blend the flour through sea salt in a medium sized dish. Stir until mixed.
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4
In a large bowl blend the sugars, eggs and vanilla. Stir till blended. Add the melted dark chocolate mix, and then stir till blended.
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5
Alternate adding the flour mixture and the yogurt into the sugar mix. Blend till just mixed (I used a whisk). Add the hot water at the very last, and blend till it's mixed.
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6
Use a cookie scoop to split the mixture equally between your cupcake liners. I filled mine around 3/4 of the way full, however I would certainly fill slightly less the next time.
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7
Cook for 16 to 18 minutes, or till a toothpick inserted in the center comes out clean. Remove from oven and allow to cool before frosting.
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8
Whip the butter in a large bowl using an electric mixer for around 2 minutes. Next, gradually add the powdered sugar along with the cocoa powder, mixing as you go. Next add the vanilla. Add the whole milk as needed for preferred thickness. Whip for around 3 minutes making it fluffier.
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9
Pipe the icing on top of the cupcakes by using a sealed star tip. Top with dark chocolate sprinkles.
