Preheat oven to 325 degrees. Line 12 muffin tins with paper (or foil) baking cups.
Melt butter and chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water.
After the chocolate is melted, remove from the heat and let cool.
Stir in the sugar, and add the vanilla.
Add the eggs, one at a time, mixing well after each.
Stir in the flour and salt until blended.
Divide the batter between the 12 muffin cups.
Place in the oven and bake for about 20 minutes.
Remove from oven and let cool.
Make Cream Cheese Icing by creaming together two 8 ounce packages cream cheese and butter (both softened) until smooth. Add 1 teaspoon vanilla extract and mix in. Gradually stir in 2 cups sifted confectioners’ sugar.
Ice cupcakes and pour blueberry jams over cupcakes. Refrigerate until ready to eat.
Serve and Enjoy!