Preheat the oven to 180C and cover a muffin mold with 6 paper trays.
Pour the milk into a measuring cup and mix in the balsamic vinegar, followed by the tagatesse, sunflower oil and vanilla extract. Sift the flour, cocoa powder, baking soda, baking powder and salt into another bowl.
Stir the dry ingredients through the wet into two portions. Divide the batter over the 6 paper containers and bake the cupcakes in about 15 minutes.
Allow the cupcakes on a rack to cool completely.
To make the cream, the chocolate melts in a bain marie. Beat the cream cheese and butter creamy with a mixer. Also beat the melted chocolate, tagatesse and milk until everything is mixed well.
Divide the cream over the cupcakes and decorate as desired, for example with flags or orange and black colored speckles.