Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Whisk the flour, baking powder, and salt together in a medium bowl. Beat the eggs and sugar, in a medium bowl, with an electric mixer on medium speed until light and foamy, about 2 minutes. Continue to beat and gradually pour in the butter and then the vanilla.
Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. Take care not to over mix the batter. Divide the batter evenly between the prepared cups.
Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove to the rack and cool completely.
For the chocolate glaze:
Put the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute. Then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the top of the cupcake in the glaze.
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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