• Preheat oven to 350℉. Spray mini fluted cake pan with olive oil spray and set aside.
• In a medium bowl, combine flour, baking powder, and soda with whisk.
• To soften butter, microwave in its wrapper for 15-20 seconds on high.
• In a medium to large mixing bowl, add butter, sugar, and salt. Using an electric mixer, beat until mixture becomes smooth and is lighter in color.
• Add the egg and beat until well incorporated and mixture is smooth again.
• Add the yogurt, milk, and vanilla. Beat well and scrape down sides of bowl as necessary.
• Pour in flour mixture and beat until combined and no lumps are visible.
• Using a large cookie-type scoop, transfer batter evenly into wells of mini fluted pan.
• Tap pan on counter to even out batter.
• Bake for 20-25 minutes or until toothpick inserted into center comes out clean.
• Allow cakes to cool for 5 minutes in pan and then invert onto cooling rack and cool completely before adding chocolate glaze.

Chocolate Glaze

• Add all three ingredients to a microwave-safe bowl and microwave at 50%power for 1 minute. Test by stirring chocolate chips and if they are melted completely after stirring then you are good. Otherwise microwave for another 30 seconds at a time up to another minute until melted completely.