Mummy Cupcakes

Directions

1. Set your oven to 350°F and either line a cupcake pan with paper liners or grease it well.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder until the mixture is uniform and free of lumps.
3. In another bowl, beat the eggs, yogurt, oil, vanilla, and sugar together until the mixture is smooth.
4. Fold the dry ingredients into the wet mixture gently until a chocolate batter forms and no flour streaks remain.
5. Divide the batter among the cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
6. Transfer the cupcakes immediately to a wire rack and allow them to cool completely.
7. For the frosting, beat the softened cream cheese, butter, and vanilla until smooth.
8. Gradually add the powdered sugar, one cup at a time, beating well after each addition, until a thick frosting is achieved.
9. Fit a piping bag with a lattice weave tip and fill it with the frosting.
10. On a cooled cupcake, pipe a line from one edge to the other across the center at a slight angle.
11. Pipe another line crossing in the opposite direction to form an X. Continue adding lines, leaving a small gap where the eyes will go.
12. Press the candy eyes into the gap between the frosting wraps; if needed, use a tiny bit of frosting to help them stick.
13. Store the cupcakes in a sealed container in the refrigerator for up to one week. If desired, bring them to room temperature about one hour before serving.