1. Preheat the oven to 160°C. Line a 12-hole muffin tray with cupcake liners

For the cupcakes

1. In a large mixing bowl, beat the butter for 3-4 minutes until creamy. Add in the caster sugar and beat until light and fluffy (a further 4-5 mins)
2. Add the eggs one at a time, mixing well after each egg. Mix in the milk
3. Fold in the flour, cocoa powder and baking powder until combined. Don’t overmix
4. Scoop the cupcake batter evenly into the cupcake liners (I used an ice cream scoop)
5. Bake for 15-18 minutes, until a skewer inserted in the centre comes out clean
6. Leave to cool for 5 minutes in the tray, then move the cupcakes onto a cooling rack to cool completely

For the filling

1. Mix the raspberry jam in a bowl until it's smooth

For the raspberry buttercream

1. In a large mixing bowl, whisk the butter for 5 minutes until it’s pale and fluffy
2. Add a few spoonfuls of icing sugar and whisk until combined. Repeat until all icing sugar is mixed in.
3. Add the freeze dried raspberry powder and 50ml cream and mix until combined.
4. Add in more cream if you would like the buttercream more smooth.
5. Beat the buttercream with wooden spoon to knock the air out. It should be really nice and smooth now

For the chocolate ganache

1. In a small pan, heat the cream until it bubbles everywhere
2. Pour over the chocolate pieces. Leave for 2-3 minutes and mix until combined and smooth
3. Pour into a piping bag with a narrow tip opening

To assemble

1. Use a cupcake corer, or a knife to cut out part of the middle of each cupcake
2. Spoon or pipe the raspberry jam into the centre of each cupcake
3. Using a piping bag with a tip of your choice (I used Wilton 1M), pipe the buttercream frosting onto the cupcakes
4. Pipe the chocolate ganache over the top
5. Press a raspberry and a chocolate square into the top of the cupcake