Preheat oven to 170 º C.
Flour, sugar, cocoa powder, baking powder, salt and butter mixed together in a bowl until well mixed together, and the texture is “sand”.
Slowly add half of the milk with stirring.
In another bowl, beat the egg and remaining milk.
While stirring pour the egg mixture slowly into the flour mixture. Beat until dough is uniform and fine. Fold in the chopped chocolate with a spoon or spatula.
Fill paper molds two-thirds with the batter and bake in the preheated oven for 20-25 minutes. Remember to only fill the molds ⅔ up so there is room for dough rises when in the oven.
When the cupcakes are done allow to cool completely before decorating with frosting.
Beat the icing sugar and butter together at mid speed until it is well blended. Turn to a low speed and add the cream cheese all at once, and whip until it is completely mixed. Turn up the speed again and continue to whip the frosting to a light and airy consistency. It may look a little funny right at the beginning, but don’t worry it will nice and shiny after a minute or so. Add extract and food coloring. Be careful not to use too much as the texture of the frosting will change very easily.
Once you have the color and texture you like, fill a piping bag and decorate the cupcakes.