to make the cupcakes

1. Preheat the oven to 350 F. Line a cupcake tin with 6 paper liners.
2. Add the cocoa powder, flour, sugar, baking soda, baking powder, and salt to a large bowl and whisk well. Add the egg, warm water, milk, yogurt and canola oil and stir by hand until well-mixed. This took me about 4 minutes. Divide the batter equally between the 6 cupcake liners (about ? full). You’ll need to really scrape down the bowl.
3. Bake for 15-20 minutes or until a toothpick comes out with only a few crumbs attached. Let cool on a wire rack.

to make the frosting

1. Use a hand or standing mixer to whip the butter for 5-6 minutes, until very light and fluffy. Add the remainder of the ingredients and whip for another 6 minutes.

to make the chocolate topping

1. Place the chopped chocolate in a small bowl and set aside.
2. Heat the heavy cream and the corn syrup in a small saucepan over medium-high heat, until just simmer. Pour the heated cream over the chopped chocolate and let sit for 5 minutes without stirring.
3. After 5 minutes, stir the mixture until the chocolate is completely smooth. Let the chocolate mixture cool for a few minutes.

to assemble the cupcakes

1. Use a cookie scoop to scoop frosting onto each cupcake. Use a spoon to drizzle a small amount of chocolate sauce on top of the frosting- don’t worry, it will harden as it cools. Top off with sprinkles and a cherry and enjoy!