Preheat oven to 350 degrees Fahrenheit

Combine flour, salt, cocoa powder, baking soda in a mixing bowl then whisk using a balloon whisk. This will be our dry ingredient mixture.

Place the softened butter on a clean mixing bowl then cream using an electric hand or stand mixer. Gradually add the sugar while creaming.

Put-in the vanilla extract and gradually whisk-in the eggs.

Alternately whisk in the dry ingredient mixture and buttermilk then continue mixing until well blended.

Arrange paper cups on your cupcake pans then pour-in the mixture in each cup. Do not completely fill the cups. Leave a space for expansion.

Place in the oven and bake for 20 minutes.

Remove from the oven and let cool.

Meanwhile, make the filling by combining the filling ingredients in a bowl. Mix well.

Make a space in the middle of the cupcake by scraping it or inserting a hollow tube, then put a teaspoon or two of the filling.

Make the frosting by placing the heavy whipping cream in a bowl then whisk using an electric hand or stand mixer. Gradually mix-in the confectioners (powder) sugar and continue mixing until soft peaks form. Turn off the mixer and add the vanilla extract and fold.

Frost the cupcakes using the frosting.

Garnish with chocolate shavings (like what we had with the No-bake Chocolate fudge tart) and a fresh cherry on top.

Serve right away or refrigerate before serving.

Share and enjoy!