Step 1

Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.

Step 2

In a medium bowl, whisk together flour, baking powder, salt and baking soda. Set aside.

Step 3

With an electric mixer, cream butter and sugar until fluffy, about 5 minutes. Beat in eggs one at a time, scraping down sides of bowl and mixing well between additions. Alternate adding flour mixture with Chobani in three additions, starting and ending with flour.

Step 4

Divide the batter among the muffin cups, filling each about two-thirds full. Bake until golden and a cake tester inserted into center comes out clean, 15-20 minutes. Cool 10 minutes, then turn cupcakes onto wire rack to cool completely before frosting.

Step 5

For the frosting, melt the chocolate in the microwave, stirring every 15 seconds until it is completely melted, 2-3 minutes. Set aside to cool, 15-20 minutes.

Step 6

Use a fork to mash in the butter, stirring and scraping the bottom and sides of the bowl often, until the butter is incorporated. Add the Chobani and use a whisk to combine. Do not over-mix or the frosting will become grainy. If it turns grainy, whisk in the remaining butter a little at a time until the frosting is smooth.

Step 7

Frost the 12 cupcakes immediately.