Pre heat the oven.

Beat the eggs and the sugar until it’s whitish and airy.

Melt the butter and add to the egg mixture.

Pour the milk and the yoghurt on the wet ingredients. Mix them well.

Slowly add the cocoa powder, then the flour, the baking powder, the vanilla extract and the salt.

Mix everything together.

Add cupcake liners to the muffin tin, then add 1-2 tablespoon of mixture to each liners.

Bake them on middle heat for 20-25 minutes.

While the cupcakes are baking, let’s make the frosting.

Whip the whipping cream then put it in the fridge.

Mix the sugar and the half of the lemon zest with the mascarpone.

Boil 1 cup of cherry juice with half of the lemon zest and cook the gelatin in it. Add the flavor and the coloring.

Pour the gelatin on the mascarpone, mix them, then slowly add the whipped cream to them.

Put it in the fridge for 5-10 minutes.

Let the cupcakes cool down after you get them out of the oven.

For the candied lemon zest, use peeler on the remaining half of the lemon, cut the white part out of the lemon peels, then slice the up to really thin slices.

Cook the peel slices in simple syrup for 10-15 minutes.

Drain the peels, let them cool on plate.

Pipe the cream on the cupcakes with a piping bag, decorate it with the lemon peels.