To make the cupcakes, preheat the oven to 350 degrees F. Line 2 muffin pans with cupcake liners.

To make the cupcakes, in a medium bowl combine the flour, baking powder and salt. In a glass measuring cup, whisk the milk, eggs and vanilla.

In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until pale and creamy, about 5 minutes. Alternate additions of the flour mixture and liquid mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.

Chill a clean stainless mixer bowl in the freezer for 5 minutes. Return bowl to mixer fitted with the whisk attachment and then whisk the heavy cream on medium-high speed until soft peaks form (This is where a hand mixer comes in handy, or you can transfer the batter to a second bowl, wash the bowl and then whisk the cream in your stand mixer). Fold the whipped cream, cranberries and chocolate chips into the cake batter.

Divide the batter evenly among cupcake liners (about 2/3 full) and bake until a toothpick comes out with only a few crumbs, about 16-18 minutes. Remove from pan and let cool on wire racks. Repeat with second muffin pan.

To make the vanilla yoghurt frosting, in an electric mixer fitted with the paddle attachment, combine cream cheese and butter. Beat on medium speed until well blended. Add the yoghurt and mix until combined. Slowly add the confectioners' sugar and beat for 2 to 3 minutes or until frosting is smooth. Chill in the refrigerator for 20 minutes or until it firms up a bit.

Using a knife or the back of a spoon, spread a small amount of frosting onto each cupcake, garnish with a cranberry and serve immediately.