• Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners and set aside. Sift the flour, cocoa powder, baking soda, and salt in a medium-sized mixing bowl and set aside as you prepare the wet ingredients.
• In a large mixing bowl, whisk together the melted butter and granulated sugar until creamed. Whisk in the Greek yogurt. Then mix in the eggs one at a time. Add the sourdough discard, warm water, and vanilla extract.
• Add half the dry ingredients to the bowl of wet ingredients, mixing until just combined. Add the second half and mix again until it is just combined.
• Scoop batter into each muffin tin, filling each 3/4 full with batter.
• Bake for about 18 minutes. This recipe makes 18 cupcakes. The cupcakes are ready when you stick a toothpick in the center of them and no wet batter sticks to the toothpick. Let the cupcakes cool completely before frosting them.

Chocolate Cream Cheese Frosting

• In a medium-sized mixing bowl, cream the cream cheese and butter with an electric mixer on medium speed for about two minutes. Add the vanilla extract and pinch of salt.
• On slow speed, add the cocoa powder. Add the powdered sugar one cup at a time. Take breaks to scrape the sides of the bowl with a rubber spatula to incorporate all the ingredients. Resume mixing on medium speed until the frosting is whipped and creamy.
• Transfer the frosting into a piping bag and pipe the frosting on the cooled cupcakes. Serve immediately or refrigerate if storing. Enjoy!