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For the cupcakes:

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with the baking cups. Set aside.
2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, vanilla, and orange extract together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the Greek yogurt. Gently whisk until just combined. Repeat alternating with the remaining wet ingredients and Greek yogurt. Stir only until there are no visible white streaks of yogurt to avoid over-mixing the batter. This is a thin batter!
3. Fill baking cups halfway with batter. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before decorating. ** You will only need 6 for this recipe. Save the others for the cake pop recipe we’ll have in a few days!
   

For the fudge:

1. While the cupcakes are baking, combine the sweetened condensed milk and chocolate in a heat safe bowl and microwave for 30 seconds. Stir and microwave an additional 30 seconds. If chocolate is still lumpy, microwave an additional 15 seconds. Stir rapidly until smooth.
2. Add vanilla extract in and stir to combine.
3. Set aside in fridge while cupcakes continue to bake. You’ll want a pour-able, but thick consistency. See notes below for making ahead.

For the frosting and decoration:

1. Cream the butter in a mixer until light and fluffy; about 1 – 2 minutes.
2. Add in powdered sugar and mix until all the sugar is incorporated.
3. Pour in vanilla and cream/milk and beat again for an additional 30 seconds. You want a stiffer buttercream to pipe the sharp edges of the leaf and flower petals. If buttercream seems too wet (flops off your spoon), beat in an additional 1-2 tablespoons of powdered sugar.
4. Once desired consistency has been reached, scoop out 1/4 of the buttercream and put in a bowl big enough to mix it around in. Add in 2 drops of green food coloring for the leaves. Mix the frosting until no white remains and then transfer to a piping bag fitted with the leaf tip. Set aside.
5. Grab your fudge and spoon a small circle of fudge in the center of each cupcake, leaving room to pipe frosting on the outside (about a 1/4″).
   
6. Then, pipe 3-4 leaves on each cupcake starting from the fudge and moving to the edge of the wrapper, set aside. Remove piping tip, clean it, and fit onto a new piping bag.
   
7. To the remaining white frosting, add in 2-3 drops of the yellow food coloring. Mix well until there are no longer any white streaks. Transfer the yellow buttercream to the new piping bag.
8. Pipe sunflower petals around the edges of the fudge in 2-3 layers, piping over the leaves until desired number of petals have been created. You’ll want a small well to pour in the crisp pearls so keep that in mind when building your layers.
9. Finish your cupcakes by spooning about a tablespoon of chocolate crisp pearls into the center of each cupcake. Enjoy immediately or refrigerate in an airtight container up to 3 days.