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1. Before you get started, take out your eggs and butter and let them get to room temp. Make sure you butter isn't melting though. It should be soft enough to mix but firm enough that when you press your index finger into it, it leaves only a dent.
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2. Preheat your oven to 325u00b0F. Then prep your mini cupcakes tin with your liners. (This recipe can make up to 24 mini cupcakes.)
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3. In one bowl whisk together your flour, baking powder, baking soda and salt.
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4. In another bowl add your butter and and sugar and use an electric mixer to give it good mix, but make sure not to over mix. It shouldn't be too fluffy.
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5. Add in one egg at a time fully incorporating each one. Then add your vanilla, yogurt and oil.
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6. Now in 3 parts add your flour, folding it in with the wet ingredients. Do this while alternating with with the milk.
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7. Fill your cupcake liners in your prepped cupcake tins, filling each about 2/3 full. Bake for 15 to 18 minutes or until your cupcakes bounce back when you press on the center. You can do the toothpick trick too and once it comes out clean you are good to go!
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8. In the meantime make your frosting. It's super easy! Using an electric mixer beat your butter until pale white and fluffy. Add your cream cheese and beat until they are combined. Now slowly add your sugar about half a cup at a time until half of the sugar has been mixed in. Now add your vanilla and and cream into the frosting. Then add your melted chocolate. At this point you can continue adding your sugar until you get the desired consistency. If you want a smooth buttercream, mix it for about 5 to 8 minutes. (Tedious but worth it!)
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9. When cupcakes are done remove the pan from the oven. Let them cool on a cooling rack for about 20 minutes. Frost and sprinkle candy over the top if desired!
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10. Enjoy!
