Preheat oven to 180ºC (356ºC). Line a 12-hole regular cupcake pan with cupcake liners. Set aside.

Melt butter first and then set aside to cool slightly.

In a large mixing bowl, combine flour, baking powder and sugar, mix well.

Pour in milk, eggs, vanilla and the melted butter.

Using a hand mixer, or a stand mixer fitted with the paddle attachment, beat the mixture for 30 seconds on medium speed. Scraping down the sides as needed.

Divide batter amongst cupcake liners, filling each up 3/4 of the way full. NOTE: this recipe makes 8-12 cupcakes.

Bake 12-15 minutes or until the tops spring back when lightly pressed or a toothpick inserted into the middle of one cupcake comes out clean.

Cool cakes in pan for 2 minutes.

Transfer cakes to a wire rack to cool completely.

Once cupcakes have completely cooled, take a small sharp knife and cut a V-shape piece out of the top of each cupcake, approx. half way down each cupcake.

Spoon jam into each hole in the cupcakes, filling each to the top.

In a double boiler over low-medium heat, melt dark chocolate until smooth. Alternatively, melt chocolate in a heat-proof bowl in the microwave. Set chocolate aside to cool slightly.

In the bowl of a stand mixer or using a hand mixer, add butter. Beat butter for a few seconds until smooth.

Add 1 cup of icing sugar and the cacao powder, beat well.

Gradually add remaining icing sugar, 1 cup at a time, beating well after each addition. Between the addition of icing sugar, add almond milk, 1 tablespoon at a time to help bring the mixture together.

Add melted chocolate and beat for a further 1 minute or until light and fluffy.

Prepare a piping bag with a large open star nozzle.

Fill piping bag with buttercream and frost each cupcake.

Sprinkle frosting with a generous amount of desiccated coconut.

Serve and enjoy!