Chocolate Yogurt Cupcakes

• 1/2 cups Melted Butter
• 3 whole Eggs
• 1 cup Brown Sugar
• 1 cup White Sugar
• 2 cups Natural Yoghurt
• 2 cups Plain / All Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 cups Cocoa Powder
• 1/2 cups Heavy Cream
• 1/2 cups Butter
• 7 ounces, weight Dark Chocolate (good Quality)

1. Preheat oven to 160C (325F).
2. In a mixer beat the melted butter, eggs and the sugars until creamy. Add the yoghurt and mix well. Add the flour, baking soda and cocoa and mix gently until all combined.
3. In regular size muffin cases, place muffin papers in all of the holes. Add 1/4 cup of mixture to each case. (This way it should rise to just under the level of the brim of the paper.)
4. Bake at 160C for 20 minutes.
5. Remove and cool on a wire rack.
6. Frosting:
7. Heat the heavy cream and 1/2 cup butter in the microwave until it just comes to the boil. Remove and add the broken up chocolate. Let it sit for a few minutes then stir until smooth.
8. Let it sit for at least an hour or until it becomes 'spreadable'. I sometimes have to put it in the fridge in summer months in order to help it along.
9. Spread on cool cupcakes. Can also be piped.
10. NOTES:
11. *I have only used natural yoghurt which is plain, unflavored yoghurt.

butter, eggs, brown sugar, white sugar, natural yoghurt, flour, baking soda, cocoa, heavy cream, butter, chocolate

Taken from tastykitchen.com/recipes/desserts/chocolate-yogurt-cupcakes/ (may not work)