1. Preheat oven to 180°C/160°C fan/gas 4.

2. Melt together 20g butter, 1 tbsp cocoa powder, and 80g dark chocolate and allow to 

cool slightly.

3. Using an electric mixer, beat the three eggs and 75g caster sugar together for five minutes until pale and fluffy.

4. Combine the cooled melted chocolate into the fluffy egg and sugar mixture.

5. Sift in 75g self-raising flour and 1 tbsp cocoa powder into the mixture and fold in gently.

6. Pour into a greased cupcake tin and bake for 10-12 minutes. Allow to cool completely  before glazing.

7. Place freshly whipped cream in a piping bag and refrigerate while you make the ganache.

8. Gently warm the cream in a saucepan and add the chocolate pieces (100g). Return to the heat and whisk until the chocolate has melted.

9. Core out a little of the cupcake centre and remove the filling, then pipe in the fresh whipped cream.

10. Using a skewer, pour the ganache all over the cupcake to cover it completely. Refrigerate until set.

11. Once set, decorate the buns with fresh raspberries and icing sugar - serve and enjoy.