A Sweet and tasty recipe for festive chocolate cupcakes with little snowflake decorations.
Preheat the oven to 350 degrees F. grease or line muffin tins.
Place the dry ingredients in a large mixing bowl and stir to combine. Mix in the butter on low speed, until the mixture resembles moist crumbs. Stir in the eggs, greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.
Fill lined cupcake tine 3/4 full. Bake for 15-20 minutes, or until a tester inserted in the center of a cupcake comes out clean or with moist crumbs. Cool completely.
For the snow flakes. In bowl of a stand mixer, place the egg whites, powdered sugar, and cream of tartar. Using the whisk attachment, beat all together on low speed until combined. Stop the mixer and scrape down the sides of the bowl. Restart the mixer and beat the mixture on medium speed until very thick, shiny, stiff and white. About 7-10 minutes. On a piece of wax paper, Immediatly pipe into shapes and dust with sugar. chill.
For the frosting. Place the egg whites and sugar in a large metal or glass bowl. Set the bowl over a pot of simmering water, and whisk, continuously, until the sugar has completely dissolved and the mixture looks opaque. Remove the bowl from the heat, add vanilla, and whip on high speed until completely cooled. Whip in the butter, a tablespoon at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter. Fold in the melted chocolate. Pipe onto cooled cupcakes.