RECIPEPrep time: 15 minutesCook Time: 30 minutesServes: Makes 12 medium-sized cupcakesIngredients:For the cupcake: 1 cups all-purpose flour 2 teaspoons baking powder ⅛ teaspoon salt 1 cup sugar cup unsalted Butter cup milk cup yogurt 1 teaspoon vanilla essenceFor the frosting: 1 cup unsalted butter cup liquid chocolate ganache (refer the recipe below) cup sugarMethod:Preparing the cupcake:1. Combine sugar and butter in a separate mixing bowl. Beat the two until butter turns pale yellow, light, and fluffy.2. While beating the mixture, use a rubber spatula to scrape the bowls sides a couple of times.3. Add milk, yogurt, and vanilla essence to the sugar mix. Mix to combine.4. Add in the sifted dry ingredients and beat until a smooth batter forms. Do not over mix the batter.5. Using a spatula, scrape the bowls bottom and sides and make sure everything is thoroughly combined and smooth.6. Use an ice cream scoop and add the eggless vanilla cupcake batter to the lined cupcake pan. Fill each mould 2/3 of the way up with the batter. Give them some room to rise.7. Bake the eggless vanilla cupcakes in the preheated oven for about 20 minutes at 175C or until the toothpick comes out clean. Do not overbake. Overbaking will result in dry cupcakes.8. Remove from the oven and allow the cupcakes to cool for 10 minutes in the pan. After the resting time is over, remove the cupcakes from the pan. Cool them on a cooling rack.Preparing the frosting:1. In a small saucepan, bring 1/2 cup heavy cream to a simmer. Remove from heat and add 1 cup chopped chocolate. Let stand for a few minutes before stirring until smooth. Set aside and let it cool.2. Using a hand mixer fitted with the paddle attachment cream the butter and powdered sugar. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes.3. Reduce speed to medium-low and add the cooled chocolate cream mixture. Continue beating until the frosting has lightened in color and texture, about 2 minutes more, scraping down the bowl as needed.