Preheat the oven to 350 degrees. and prepare your cupcake pans with paper liners. 

Add to a medium sized mixing bowl the flour, baking powder, salt, cardamom, and nutmeg. Stir it lightly to combine and set aside. 

In another medium sized mixing bowl, cream together 3/4 cup butter and sugar until the butter is light and fluffy. Add the eggs and vanilla and beat until well combined, scraping down the sides of the bowl as needed. 

On low speed, alternately add the flour mixture and the milk. Beating until the cake batter is just blended. 

Divide the batter evenly among the cavities in the pan, filling 2/3 full. Bake at 350 degrees for 20-25 minutes, or until the cupcake tops spring back lightly when touched. 

Let cool in the pans for 5 minutes and then remove to a wire rack to cool completely.

Prepare a double boiler or fill a small saucepan with water and bring to a low simmer. Add the frosting ingredients to a heat proof bowl and place the bowl securely on the top of the pan of simmering water. Heat and stir the frosting ingredient until the chocolate chips are completely melted and the mixture is smooth. 

Refrigerate until completely chilled. 

Once the frosting has completely chilled, beat on high speed until it becomes light and fluffy. Spread or pipe on top of the cupcakes.