In a bowl, sift flour, baking powder, and baking soda, and then set aside.

In another bowl, beat butter and sugar until light and fluffy. Add yoghurt and vanilla essence.

Add the dry ingredients to the wet mix along with milk and combine until smooth.

Fill the cupcake liners with batter, making sure to fill them about two-thirds full.

Bake for 18 to 20 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked, let them cool completely on a wire rack before you get to the fun part of decorating.

Heat up some fresh cream until it’s just about to simmer. 

Pour it over your chopped chocolate and let it sit for 2 to 3 minutes.

Then, whisk it until it’s perfectly smooth and glossy. 

Let it cool down a bit before you use it for frosting.

Using a small knife, carve a shallow hollow right in the centre. 

After that, pipe chocolate ganache around the edges, giving it the appearance of diya walls.

Jazz up your cupcake by adding sprinkles to the frosted edges.

Place a small LED tealight in the centre hollow to mimic the warm glow of a real diya.