Step 1

Preheat oven to 180°C. Brush 24 mini (40mls/2-tablespoons) muffin pans with the melted butter or margarine to lightly grease, line them with paper cases or use non-stick muffin pans.

Step 2

Sift together the flour, cocoa powder and baking powder into a medium mixing bowl. Stir in the brown sugar and chocolate.

Step 3

Whisk together the butter or margarine, egg, milk or buttermilk and jam until combined. Add to the dry ingredients and stir with a large metal spoon until just combined.

Step 4

Spoon mixture evenly into the muffin pans and bake in preheated oven for 12 minutes or until cooked when tested with a skewer. Stand in pans for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 day