Double Chocolate Cupcakes with Chocolate Frosting

Preheat oven to 350 F. Line a 12-count cupcake baking pan with paper liners.

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.

Blend the flour through sea salt in a medium sized dish. Stir until mixed.

In a large bowl blend the sugars, eggs and vanilla. Stir till blended. Add the melted dark chocolate mix, and then stir till blended.

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.

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.

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.

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.

Pipe the icing on top of the cupcakes by using a sealed star tip. Top with dark chocolate sprinkles.