In a large bowl whisk the Black Cherry 0% Chobani with the oil and then add the eggs, brown sugar and cocoa, mixing well.
In another bowl whisk together the flour, baking powder, baking soda and salt. Stir the flour mixture into the Chobani mixture until combined then stir in the chocolate chips.
Divide the batter among a 12-cup muffin tin lined with paper liners and bake at 350°F until the tops resist light pressure, 18 to 20 minutes. Cool on a wire rack.
Melt the white chocolate in a microwave-safe bowl, stirring every 15 seconds. Set aside to cool until no longer warm to touch, about 10 minutes, then whisk in the Vanilla-Chocolate Chunk 2% Chobani and refrigerate 10 minutes or until completely cool (but not hard). Whisk in whipped cream. Spread over cooled cupcakes.