Make the ganache first as it needs time to cool. Heat the double cream and butter in a pan on a low heat, you want it to be warm, but not so hot you couldn't hold your finger in it. Take it off the heat and add the dark chocolate. Leave for a few minutes, then stir and the chocolate should have melted, if not, pop it back on a low heat until fully melted together. You can also do this in a microwave, put all of the ingredients into a bowl, microwave for 30 seconds, stir, then microwave in 10 second blasts, stirring between each one, until it's fully melted. Set aside to cool
Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
For the cupcake sponge, mix together the baking spread and caster sugar, ideally using an electric mixer (either handheld or a stand mixer with the paddle attachment), for 5 minutes until smooth and fluffy
Add the eggs and milk, and mix well until fully incorporated
Gently whisk, or fold in, the self raising flour, cocoa powder and baking powder
Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
Using a cupcake corer, or a knife, make a hole in the centre of the cupcakes. Fill with the ganache, you can do this using a piping bag or a spoon
For the buttercream, mix the softened butter on it's own for a few minutes. Then add the icing sugar, freeze dried raspberry powder and milk, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
Top each cupcake with three of the fresh raspberries
Store in an airtight container in a cool place, eat leftovers within 3 days