Mummy Cupcakes

Directions

1. Set your oven to 350°F and line a muffin tin with paper liners or grease the cups.
2. In one bowl, whisk together the flour, cocoa powder, sugar, salt, baking powder, and baking soda until everything is evenly combined and no clumps remain.
3. In a separate bowl, beat the eggs, yogurt, oil, and vanilla extract until smooth.
4. Gently fold the dry mixture into the wet ingredients, stirring just until a smooth chocolate batter forms and no streaks of flour are visible.
5. Divide the batter among the prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
6. Transfer the cupcakes from the pan to a wire rack immediately and let them cool completely.
7. For the frosting, beat the softened cream cheese, butter, and vanilla together until creamy and smooth.
8. Add the powdered sugar one cup at a time, beating well after each addition, until a thick, spreadable frosting forms.
9. Fit a piping bag with a lattice or basket weave tip and fill the bag with the frosting.
10. On each cooled cupcake, pipe a short line from one edge toward the center, then another line from the opposite edge, overlapping slightly to form a diagonal stripe.
11. Continue piping lines in opposite directions, crisscrossing to create a wrapped effect, leaving a small uncovered area for the eyes.
12. Press two candy eyes into the gap between the frosting wraps. If they don't stick, dab a tiny bit of frosting behind them.
13. Store the cupcakes in a sealed container in the fridge for up to one week. Take them out an hour before serving to bring to room temperature if desired.