Preheat oven to 175°C or 350°F.

Line a muffin tin with cupcake papers.

To make the cupcakes, whisk butter and sugar until light and fluffy using an electric mixer for about 5 minutes and longer with a hand whisk.

Add the eggs, one at a time, beating well after each addition.

Add in the vanilla extract and whisk again.

Sieve the flour, baking powder and salt directly into this mixture and mix using a spatula until combined.

Do not use an electric mixer because you risk knocking the air out that you created in step 1.

Add in the butter milk and mix until you form a nice batter.

Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners, or fill using a piping bag, filling them about three-quarters full.

Bake for 20-22 minutes, or until they spring back when pressed.

Cool the cupcakes in the tins for 10 minutes. Remove from the tins and cool completely on a wire rack before icing.

While the cupcakes are baking you can start preparing your frosting.

Combine cocoa and the fresh cream, stirring until cocoa has dissolved.

With an electric mixer on medium-high speed, beat butter and confectioners’ sugar until pale and fluffy.

Reduce speed to low.

Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.

Beat in the cocoa mixture.Avoid over mixing.

Transfer the frosting to a piping bag and set it in the fridge to be used later.

Once your cupcakes are done, let them cool for about 2 hours before you start piping them with the frosting. Once frosted, sprinkle some grated chocolate and icing sugar on top to make your cupcakes pretty. Enjoy!