1. Preheat the oven to 200°C.

2. Mix cocoa powder with the hot water.

3. Melt the butter with the sugar in a saucepan, stirring constantly.

4. Pour the sugar mixture into a mixer and mix 4-5 minutes until it cools down. Add the eggs one at a time, then the cocoa. Finally add the sifted dry ingredients 3 times, alternating with the fresh cream. Pour the mixture in cupcake tins lined with baking cups, and put in the oven for 18-20 minutes.

5. For the chocolate filling, heat the milk with the fresh cream in a saucepan. When it starts boiling, remove from the fire and add the chocolate.

6. When the mixture is smooth, add the butter.

7. Heat the chocolate in a bain-marie, mix well and let cool for 15 minutes or until barely warm.

8. For the frosting, put the cream cheese in the bowl of a mixer and mix until smooth. Add the butter and mix for 3 minutes. Then gradually add the other ingredients in the following order: powder sugar, cocoa powder, salt, chocolate, and fresh cream. Mix until the texture is smooth.

9. To assemble the triple chocolate cupcake, poke a hole in the center of the cupcake when cool and fill with one teaspoon of chocolate ganache. Pipe the frosting on top with a piping bag, and decorate with sprinkles.