Make the jam first: Place all ingredients into a medium sized pan and place on a medium heat, stirring occasionally.

Bring the mixture to a boil and then boil for 10-12 minutes until reduced and thick. It will be quite gloopy and should stick to the back of your spoon.

Leave to cool whilst you make the muffin batter: preheat oven to 180C/350F and grease 15-18 holes in a 24 hole mini muffin tin.

Place the chocolate chips and butter into a heatproof bowl an microwave in 20 second increments, stirring in between until melted. Leave to one side.

Place the flour, cocoa powder, sugar, baking powder and bicarb into a large bowl and stir briefly to combine.

Place the egg, vanilla extract and milk into a jug and beat lightly. Pour into the dry ingredients and mix until just combined. Add in the melted chocolate and butter and stir until combined, don't be tempted to over mix the batter otherwise your muffins will be rubbery!

Use a hand blender to blitz the cooled jam until smooth.

Place around 1tbsp of muffin mixture into each greased hole. Place around 1/2tsp of jam on top of the muffin mixture and use the spoon to push it into the mixture a little.

Top the jam with a scant tbsp of muffin batter, each hole should be very nearly filled level.

Place in the oven for 12-15 minutes until risen and an inserted skewer into the middle comes out clean.

Leave to cool in the pan for at least 20 mins before transferring to a wire rack to cool completely.

Muffins will keep in an airtight container, at room temperature, for 4 days.