Preheat oven to 350.

Line a 12-cup cupcake tin with paper liners; set aside.

In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.

In your mixer's bowl cream together butter and sugar until smooth and fluffy.

Add eggs, one at a time, beating well before adding the next.

Add vanilla and continue to beat until thoroughly combined.

Set your mixer on the lowest setting and add flour mixture in batches, alternating with yogurt and beginning and ending with flour.

Pour batter into prepared cups, filling each 3/4 full.

Bake for 22 to 25 minutes, or until a toothpick inserted in centers comes out clean.

Cool in pan 5 minutes; transfer to a wire rack to cool completely.

In the meantime, prepare the frosting:

In a medium mixing bowl, beat together cream cheese and butter until smooth.

With mixer on low, add powdered sugar and cinnamon; continue beating until mixture is smooth.

Add vanilla, and mix until thoroughly combined.

When the cupcakes are cool, take an apple corer, set it in the center of the cupcake and gently twist into the cupcake, about 1/2-way through and take it out. You can also use a knife to carefully cut it out.

Attach the star tip to your pastry bag.

Fill the pastry bag with prepared frosting.

Insert the tip of the pastry bag inside the hole that you previously emptied and fill it.

Continue to frost the top of the cupcakes and decorate with mini chocolate chips.

Serve.