Preheat the oven to 160C and line a 12 capacity muffin tray with cupcake liners.

Place caster sugar and butter in a bowl. Use electric beaters to cream the butter and sugar. Once the butter is light in colour add in the vanilla extra and eggs, one at a time.

Sift in ¼ of the flour, baking soda, baking powder, cocoa and salt into the butter mixture. Alternate with the milk, stirring in between until a thick mixture forms. Spoon the mixture into the prepared muffin tray. Fill the cupcake liners till they are ¾ full. Bake in the oven for 15-20mins or until a skewer inserted comes out clean.

Meanwhile, make the raspberry jam. In a small saucepan heat the raspberries on low until they start to defrost and fall apart. Then stir in the chia seeds and cook on low for another 5mins. Remove from heat and allow to cool completely.

To make the ganache. Melt the Chocolate chips and use a fork to whisk in the cream. Cover and place in the fridge to cool down. Once cool, spoon it into a large mixing bowl and use electric beaters to whip it, aerating the ganache.

Assembly: Use a small knife and spoon to cut out a small cylinder on top of the chocolate muffins and then carefully remove the middle. Fill with raspberry jam and then top the hole with cake crumbs (this allows for easier spreading of the ganache.

Top with ganache and extra raspberries. If in a hot climate, store in the fridge.