How to make chocolate delicje cupcakes with jelly

• Dissolve the jelly in hot water, pour into an airtight mold, and chill until completely set.
  1 package jelly, 400 ml hot water
  
• Mix the butter with powdered sugar for several minutes - until the mixture becomes voluminous and light in color.
  200 g butter, 150 g powdered sugar
  
• Sift the flour through a sieve with baking powder and cocoa.
  200 g wheat flour - all-purpose, 2 teaspoons baking powder, 25 g unsweetened cocoa
• Add one egg at a time and a spoonful of the mixed flour to the butter mixture - mix briefly - just until combined.
  3 eggs
  
• Add approximately half of the remaining flour and mix briefly.
  
• Pour in the milk and mix until combined.
  120 ml milk
  
• Add the rest of the flour and mix on low speed until combined - finish mixing with a spoon - if there are any remaining lumps of flour.
  
• Spoon the batter into the prepared cupcake liners - I used a very heaped spoonful for each cupcake.
  
• Bake in an oven preheated to 180 degrees Celsius (top/bottom heat) for about 20-25 minutes - until a dry skewer comes out clean. Let the cupcakes cool.
• Cut out circles about 5 cm in diameter from the set jelly.
  
• Using a knife or spatula, transfer the jelly circles onto the top of the cupcakes.
  
• Heat the cream in a saucepan. When hot, add the broken chocolate and stir until melted and combined into a smooth glaze - let it cool.
  150 ml heavy cream, 200 g chocolate
  
• Spread the chocolate glaze over the top and sides of the jelly - so that it is not visible.
  
• You can serve the cupcakes immediately, or chill them in the refrigerator for the glaze to set and harden more.