Preheat your oven to 160C Fan / 180C and prepare a cupcake tray with cupcake or muffin cases.

Cream together your softened butter and sugar until light and fluffy (I use an electric hand mixer).

Add in your eggs, gluten free self raising flour, baking powder, xanthan gum, sifted cocoa powder, ground almonds and milk. Mix together until combined using your electric hand whisk.

Fold in your chocolate chips carefully.

Spoon the cake mixture into your cases.

Place in the oven for about 20-25 minutes until cooked through.

For the filling, place the cream and chocolate (broken up into cubes) into a microwavable bowl. Heat for around 45 seconds in the microwave (you might want to mix half way through). After 45 seconds, remove from the microwave and whisk together until the chocolate has melted and the mixture is smooth.

Place in the fridge for around 15 minutes to thicken slightly but not to get stiff. Keep it out of the fridge if it gets too thick, you'll want to drizzle it into the cupcakes soon anyway!

To make your buttercream, place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.

Melt your white chocolate (I do this is the microwave), put to one side to cool whilst making the rest of the buttercream.

Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.

Now add in your melted, cooled white chocolate mix for a couple of minutes to combine. It should be the right consistency at this point. If you think it's too thick you can add a tsp of milk. If too thin you can add more icing sugar.

Once the cupcakes are cool you need to make little holes in your cupcakes to fill with the chocolate ganache. I use one of my piping nozzles to gently push into the centre of the cupcake and remove a bit. You could use a knife and remove a little too. Just make sure you don't go too deep as you need some of the cake beneath to hold the filling!

Spoon a decent amount of your chocolate ganache (or chocolate spread if you preferred!) into the hole you've made in each cupcake.

Spoon your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top.

Enjoy!