1. Preheat the oven to 200°C (390°F). Line a muffin tin* with 12 paper liners and set aside. Melt the chocolate and let cool down.

2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Next, add the cooled melted chocolate and mix in.

3. In a smaller bowl, combine flour, cocoa, baking powder, and salt, then add these dry ingredients together with the milk to the large bowl and mix just briefly. Divide the batter among the paper liners and bake for about 16-18 minutes – or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool completely on a wire rack.

4. For the buttercream, place a large (heatproof) bowl over a pot with simmering water – the bowl should not touch the water. Add the egg whites, sugar, and salt and stir until the mixture reaches a temperature of 71°C (160°F) and the sugar has dissolved completely.

5. Using a food processor (the mixture may need to be transferred) or a hand mixer, beat the egg whites on high speed for about 5-6 minutes until stiff peaks form and the meringue has cooled down to room temperature. Gradually add the butter in small pieces and stir well each after each addition. Add the confectioners’ sugar and cappuccino powder and mix on high speed for another 6-8 minutes until the buttercream is creamy and shiny. Add the buttercream to a piping bag with a large round tip and set aside.

6. Add the fresh raspberries and jam to a small bowl and mash the raspberries until you have a thick raspberry sauce.

7. Use a sharp knife or a cupcake corer* to make room for the filling in the cupcakes and cut out a small indentation. Fill the indentations in the cupcakes with the raspberry sauce and pipe a nice swirl of buttercream on top.

8. Crush the candy canes with a hammer or small (metal) pot. Be careful not to scatter them all over the kitchen. Decorate the cupcakes with the candy pieces and place a raspberry on top of each cupcake. Store the cupcakes in a cool place – they should keep for up to 3 days.