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Preheat oven to 350.
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Line a 12-cup cupcake tin with paper liners; set aside.
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In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.
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In your mixer's bowl cream together butter and sugar until smooth and fluffy.
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Add eggs, one at a time, beating well before adding the next.
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Add vanilla and continue to beat until thoroughly combined.
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Set your mixer on the lowest setting and add flour mixture in batches, alternating with yogurt and beginning and ending with flour.
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Pour batter into prepared cups, filling each 3/4 full.
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Bake for 22 to 25 minutes, or until a toothpick inserted in centers comes out clean.
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Cool in pan 5 minutes; transfer to a wire rack to cool completely.
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In the meantime, prepare the frosting:
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In a medium mixing bowl, beat together cream cheese and butter until smooth.
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With mixer on low, add powdered sugar and cinnamon; continue beating until mixture is smooth.
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Add vanilla, and mix until thoroughly combined.
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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.
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Attach the star tip to your pastry bag.
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Fill the pastry bag with prepared frosting.
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Insert the tip of the pastry bag inside the hole that you previously emptied and fill it.
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Continue to frost the top of the cupcakes and decorate with mini chocolate chips.
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Serve.