Preheat the oven to 180C | Gas Mark 4. Grease a muffin tray with oil or butter and set aside.
In a medium bowl, mix together the flour, baking powder and sugar. Stir in the milk, oil and vanilla extract. Once combined, spoon a small amount of the batter into each. Bake in the middle of the oven for 8-12 minutes until golden.
Remove from the oven and let the cakes cool slightly in the tray before turning them out onto a wire rack to cool completely.
Once the cakes have cooled, spoon a dollop of strawberry or orange jam in the middle of each one.
Melt the chocolate and coconut oil over a pan of simmering water.
Spoon the chocolate evenly over the cakes. Once the tops are completely covered, place in the fridge and refrigerate for about 10-15 minutes or until set.