1. Preheat oven to 350-degrees. Line two 12-count muffin tins with cupcake liners. If you are going to make your cupcakes inside of oven-proof mugs, this recipe will make enough for 6 standard coffee cups and 6 regular sized cupcakes.  Spray the inside of the coffee cups with non-stick spray and set coffee cups on a baking sheet. 

   

2. Cream butter and sugar in an electric mixer for 4 minutes. Add eggs one at a time, then vanilla, vanilla yogurt, baking powder and baking soda. 

   

3. Divide batter into two sections. Pour the first section of batter into the six coffee cups, filling them until about 2/3 way full. 

4. Then take the second section of batter and pour it into the remaining cupcake liners. 

5. Bake the cupcakes for 20 minutes or until a toothpick poked in comes out clean. Bake the coffee mugs for 30-40 minutes. Baking time will depend on the type of coffee cup you use. So check them at 30 minutes and continue checking every 5 minutes until a toothpick poked into the coffee mug cupcake mixture comes out clean. 

   

6. Let cupcakes and coffee cup cakes cool on  a baking sheet until completely cooled. Then put frosting in a piping sleeve and add frosting. Once frosting is set, add chocolate toppers. 

Strawberry Buttercream Frosting

1. Put softened butter into an electric mixer, beat on medium speed for 3 minutes or until smooth and creamy. 

2. Add powdered sugar one cup at a time until incorporated. Then add vanilla extract and strawberries and mix until incorporated. Add more powdered sugar if needed until you have a very thick consistency. You want the frosting to be very thick so that the chocolate books will stay and not make the frosting collapse.