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  1. To prepare the filling: In a small cup set over hot water, or in the microwave, melt together the chocolate chips, butter, and corn syrup. Stir until smooth, then cool in the refrigerator until firm, about 1 hour.

  2. Preheat the oven to 350°F. Line 18 to 20 wells of two standard muffin pans with paper cups; spray the cups with non-stick vegetable oil spray.

  3. To prepare the cupcake batter: Beat the butter and sugar in a large mixing bowl until they're well combined.

  4. Add the eggs one at a time, beating well after each addition. Once all the eggs have been added, beat the batter at high speed of your electric mixer for 5 minutes, until it's light-colored and fluffy. Stop once, midway, to scrape down the sides of the bowl.

  5. Add the baking powder, baking soda, and salt, beating briefly to combine.

  6. Gently stir in the flour alternately with the yogurt. Add the vanilla extract at the end.

  7. Scoop the batter into the prepared muffin cups, using a muffin scoop (a scant 1/4 cup) of batter for each. Dip your fingertip in water, and make a deep indentation in the center of each muffin cup of batter; twirl your finger around a bit, to widen the hole.

  8. Drop the chilled filling, in 2-teaspoon-sized (3/8 ounce) balls, into the holes you've made in the cupcake batter. A teaspoon cookie scoop is the perfect tool for this job. Just drop the filling on top of the hole, and gently push it down a bit; it'll look like a partially submerged iceberg in the batter. Don't worry, it'll sink in as the cupcakes bake. Set the remaining filling aside at room temperature.

  9. Bake the cupcakes for 18 to 22 minutes, until they spring back when you press lightly on their tops, and they're just barely starting to brown around the edges.

  10. Remove the cupcakes from the oven, and take them out of the pan as soon as you're able, setting them on a rack to cool. While they're cooling, prepare the frosting.

  11. To make the frosting: Combine the remaining room temperature filling with the confectioners' sugar, cream, and salt, beating until smooth.

  12. Frost the cooled cupcakes, and sprinkle with chocolate sprinkles, if desired.

  13. Serve cupcakes the same day they're made. Or store them, covered, in the refrigerator for up to a week.

Tips from our Bakers

  • If you're a fan of hazelnut, try substituting prepared Nutella for the filling; and then using Nutella as the base for the frosting, as well.