Preheat the oven to 350 F (180 C).
Line 6 muffin tin cups with paper liners. Set aside.

Sift together the flour, baking powder, and salt. Set aside.
Melt the chocolate in the microwave and let cool.

Using an electric mixer, cream the butter with the sugar until the mixture is pale.
Add the egg and vanilla extract and mix well.

Add the flour mixture and milk in alternating turns, mixing well, then incorporate the melted chocolate and mix well.

Fill the paper liners halfway with batter, then place a tablespoon of apricot jam in the center, and cover with batter.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely on a wire rack.
Cover with whipped cream and decorate with chocolate sprinkles.