• Get the oven preheating to 350°F (177°C) and line your muffin pan with paper liners.
• In a bowl, mix the flour, cocoa, baking powder, and salt.
• In another large bowl, beat the butter and sugar together until light and creamy. Add the vanilla, then add the eggs one at a time, mixing between each. Mix in the sourdough discard.
• Slowly add the dry mixture to the wet mixture. Add in the milk and mix until just combined, being careful not to overmix. Finally, fold in the coconut.
• Fill the cupcake liners ¾ full of batter and baked in the preheated oven for 20-23 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to finish cooling.

For the frosting

• To make the frosting beat the mascarpone in a mixer until smooth. Then, add the sugar slowly, beating until fluffy. Turn the mixer on high speed and add the cream. Beat until light and fluffy, about 1 to 3 minutes.
• Once the cupcakes have completely cooled, pipe the frosting on with a piping bag. Sprinkle some coconut on top for extra flavor and a beautiful finish.