For the cakes: Pre-heat the oven to 175°C (350°F) and prepare a cupcake/muffin tin by greasing or using cupcake cases.
Melt the chocolate and then set to one side. Using a mixer or electric whisk, beat the sugar and butter together until light and fluffy. Add in the eggs one at a time followed by the melted chocolate.
In a separate bowl, mix the dry ingredients together. Then, alternating the dry ingredients with the milk, add to the wet ingredients until the batter is nice and smooth.
Pour into the cupcake cases and bake for around 18 minutes until an inserted skewer or toothpick comes out clean. Leave to cool in the cupcake tin for a while then remove and allow to cool completely
For the frosting: Melt the chocolate. Beat the cream cheese and butter together, then add in the melted chocolate. Add as much icing sugar as necessary to make a thick, spreadable frosting (I used 250g). Spread over the cupcakes and top with whatever you fancy.