Preheat the oven to 350°F. Line one muffin tin with paper liners.

To make the cupcakes, in a large mixing bowl, whisk together the eggs and sugar until fluffy and a pale creamy color. Whisk in the olive oil until fully combined, about 1 minute.

Sift the flour, cocoa powder, baking powder, over the wet ingredients and then sprinkle in the salt. Stir to combine with a wooden spoon or spatula. There should be no ribbons of flour in the batter. Mix in the milk and chocolate balsamic to form a very thin batter, this is ok and the way it should be. Try not to overmix, as this will make the cupcakes tough. 

Fill the prepared muffin cups half full of batter, do not overfill, they rise!

Bake for 18–20 minutes, until a toothpick inserted in the center comes out with only a few light crumbs attached. Remove the tray from the oven and use a flat spatula to help, if necessary, carefully take the cupcakes out of the cups and place them on a wire rack to cool completely before frosting.

To make the frosting, using a stand mixer or hand held beaters, mix the cream cheese until fluffy and double in size. Stop the beaters and pour in the sweetened condensed milk. Whip until a rich thick frosting has formed. Beat in the cocoa powder followed by the sea salt. With the mixer running, slowly drizzle in the balsamic and then beat on high to create a light, air-filled frosting. Place covered in the fridge for at least 30 minutes to set.

Add the frosting to a piping bag fitted with the tip of your choice (you might have to add the frosting in batches) and decorate the cooled cupcakes. Garnish with pomegranate arils and a chocolate penny.

Cupcakes will keep in an airtight container for up to 3 days on the counter. The cupcakes can also be frozen without their frosting for up to 3 months. Ice the cupcakes once they are completely thawed and any condensation has evaporated.