Chocolate Cupcakes with Vanilla Yogurt Caramel Frosting

Heat oven to 350°F.

Place paper baking cup in each of 12 regular-size muffin cups.

In small bowl, mix flour, baking powder, salt and cocoa; set aside. In medium microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute, stirring every 30 seconds, until melted and smooth. Stir in condensed milk and egg product.

Add half of flour mixture at a time, stirring until incorporated. Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Remove from pan to cooling rack; cool 10 minutes.

Meanwhile, in small microwavable bowl, microwave caramel topping uncovered on High 30 seconds.

Add yogurt, stirring well. Top each cupcake with 1 tablespoon mixture.

Serve immediately.