Ingredients

Instructions

  1. Begin with the frosting to allow time for it to cool.
  2. Mix the sugar and cocoa together in a small saucepan.
  3. Add half of the milk, stirring constantly until blended.
  4. Then add the rest of the milk.
  5. Cook on medium heat until the mixture begins to boil.
  6. Lower heat and let simmer for a 3 minutes.
  7. Remove from heat and let cool for 3 minutes.
  8. Add the vanilla and chocolate chips, mixing until dissolved.
  9. Let cool at room temperature, or cover and refrigerate for future use.
  10. For the cake, preheat the oven to 350 degrees.
  11. Mix the flour, baking powder, baking soda, and salt in a medium bowl.
  12. In a large bowl, mix the butter and sugar until well blended.
  13. Add the eggs to the butter/sugar mixture.
  14. Gradually add the flour mixture and yogurt to the butter/sugar mixture.
  15. Fill muffin molds 2/3 full and bake for about 20 minutes until it passes the clean toothpick test.
  16. To frost, hold a muffin upside-down over the frosting, gently dunk it and twist as you pull it out.