Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (100g) granulated cane sugar
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (120g) plain Greek yogurt, room temperature
  • 2 large eggs
  • 0.5 cup (120ml) unsalted butter, melted and cooled
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1 pinch salt
  • 24 square graham crackers (cut into 1-inch squares)
  • 8 oz (225g) dark chocolate chips, melted
  • 24 mini chocolate melts
  • 24 pieces of yellow string candy
  • 12 mini pretzel sticks

Instructions:

  1. Preheat oven to 350°F (175°C). Whisk together flour, sugar, baking powder, and salt.
  2. In a separate bowl, blend the Greek yogurt, eggs, melted butter, and vanilla until smooth.
  3. Combine the wet and dry ingredients, stirring until just incorporated.
  4. Divide batter into 24 liners and bake for 18 minutes, or until the edges are golden and a toothpick comes out clean. Let cool completely.
  5. Beat softened butter until pale and fluffy. Gradually add powdered sugar, heavy cream, and vanilla.
  6. Whip on high for 3 minutes until stiff peaks form. Chill frosting for 1 hour for stability.
  7. Pipe a generous, stable swirl of frosting on each cooled cupcake.
  8. Dip graham cracker squares into melted dark chocolate, add a mini chocolate melt to the center, and attach a yellow candy tassel.
  9. Use mini pretzel sticks as anchors to secure the chocolate caps onto the frosting.