In a bowl using a hand whisk or an electric mixer at high beat the cream cheese and butter until softened. Sift in icing sugar and cocoa powder and beat well.

Add in the vanilla. Once all of this is combined, slightly warm your cream and mix that in as well. Add in the melted chocolate until well combined.

Refrigerate the frosting for 30-40 minutes until thick enough to pipe.

Preheat the oven to 350°F and line a 12 cavity cupcake tins with liners. Set aside.

In a large mixing bowl fitted with a whisk attachment, beat the softened butter and granulated sugar on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.

Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract.

In separate bowl sift together the flour, salt, baking soda and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. Fold in the sprinkles until well mixed. Do not Overmix.