Put the marmalade and jelly in a small, heatproof bowl with 200ml (6.8 fl oz) boiling water.
Place in the microwave for 60 seconds until completely dissolved.
Lightly grease a baking tray about the same size as your muffin tin (you’re going to be cutting out 12 jelly rounds from it).
Pour the jelly into the tray, allow to cool, then place in the fridge to set – it may take up to an hour.
Preheat the oven to 180C (160C fan, 350F). Cream the butter and sugar together until pale and creamy.
Add the eggs and a spoonful of the flour and beat again.
Add the flour and cocoa powder and mix well to combine all of the ingredients.
Stir in the cola.
Line a 12 hole muffin tray with muffin cases and divide the cake batter between them.
Cook in the oven for 20-25 minutes (you can test that they’re cooked using a skewer - it should come out clean). Place on a wire rack to cool completely.
Remove the jelly from the fridge and using a very small pastry cutter or bottle lid, cut out rounds of jelly and put one on each cupcake. Cut out 12 rounds of jelly just slightly smaller that the tops of your cakes. Place a round of jelly on top of each cake.
Heat the cream, and pour it into the chocolate. Stir until you have a ganache.
Leave it to cool until thick enough to pile on top of each of the cakes. Leave to set completely.