Preheat the oven to 180c.

In a large bowl, cream the butter using an electric beater until light and fluffy.

In a blender or a separate bowl, blend/beat eggs, sugar, vanilla and salt until pale in colour and the sugar has dissolved.

Now pour the egg mixture into the butter and beat until homogenous.

Now sift in the flour, cocoa powder and baking powder.

Mix with a spatula and then beat until the flour lumps have disappeared, about 30 seconds. Do not over mix.

Line a cupcake tray with cupcake liners and spoon the batter 2/3 full.

Bake the cupcakes for 15-18 minutes.

When baked, place them onto a wire rack and leave to cool completely.

FOR FILLING- Coarsely chop the chocolate and in a separate saucepan or microwave, bring the cream to a boil. Now pour the cream onto the chopped chocolate and leave for a few minutes. Mix until homogenous.

When the cupcakes are cooled, fill them with the filling using a piping bag or a ziplock bag.

FOR FROSTING- Sift icing sugar and cocoa powder. Add vanilla, milk and melted butter and beat until frosting is formed.

Using a star nosel, pipe the frosting onto the cupcakes with a big swirl.

Enjoy!!