Preheat oven to 180C/350F/Gas 4 and place 24 cupcake liners into cupcake pans.

To make the cupcakes use a stand or handheld mixer. Place the cake mix, eggs, ½ cup of butter, and milk into a bowl and mix on medium speed until combined.

Use an ice cream scoop to distribute the cupcake batter between the cupcake liners - about three-quarters full.

Bake for 20 minutes or until an inserted toothpick comes out clean.

Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

To make the chocolate frosting use a stand or handheld mixer

Place the butter, powdered sugar, cocoa powder, cream, and vanilla into a mixing bowl, and mix on medium speed until combined and smooth.

Use an ice cream scoop to place a scoop of frosting onto each cooled cupcake.

Using a mini angled spatula, lightly spread and smooth evenly into a thick mound of frosting.

To make the chocolate ganache place the cream into a small saucepan and slowly bring to the bowl.

Place the chocolate chips into a heatproof bowl and pour the hot heavy cream over the chocolate. Leave for 1 minute before whisking until smooth. Pour into a squeeze bottle.

Squeeze the ganache on top of each of the frosted cupcakes in a kind of asterisk design as shown in image below.

Add a sprinkling of patriotic sprinkles on to the ganache.

To make the red, white, and blue patriotic frosting use an electric mixer (standing or handheld). Place the butter, powdered sugar, cream, and vanilla into a mixing bowl, and mix on medium speed until combined and smooth and creamy stiff peaks form.

Scoop one-quarter cup of frosting into one bowl, and another one-quarter cup of frosting into another bowl. Add red gel food coloring to one of the bowls of frosting and mix to the desired shade. Add blue gel food coloring to one of the bowls of frosting and mix to the desired shade. Leave the remaining frosting white.

Fit a medium star tip to a large piping bag and place inside a large cup, pulling the bag over the cup's edge.

Spoon the red frosting down one-third side of the piping bag.

Spoon the white frosting down one-third side of the piping bag.

Spoon the blue frosting down one-third side of the piping bag.

Twist the top of the piping bag and squeeze the frosting down to the tip. Set aside.

Insert two toothpicks into the base of each mini brownie bite and push into the cupcakes just off-center.

Pipe a swirl of the patriotic frosting onto the mini brownie bites and add some more sprinkles.

Place the glitter star toppers into the cupcake just next to the brownie bite.