1 tablespoon icing sugar (or more depending on how runny your double cream is)
Preheat the oven to gas mark 3.
Place 12 cupcake cases in a cupcake baking tray.
Cream the butter and sugar until light and creamy either by hand or a hand whisk.
Add the beaten eggs gradually.
Sift in the flour and cocoa powder and fold in gently.
Fold through the milk and melted chocolate.
Spoon the mixture into the 12 cases (fill about two-thirds of a case).
Place in oven and bake for about 25 minutes or until a skewer comes away clean when inserted into a cupcake.
When cooked remove from oven and allow the cupcakes to rest in the cupcake baking tray for about 10 minutes.
Remove from the baking tray and place on a cooking rack and let them go completely cold.
While the cupcakes are cooking, making the topping.
In a bowl mash the raspberries with a fork. You can either do this gently so that the cream stays white with flecks of raspberry or mash till they are quite juicy which will colour the cream a pinky colour.
Add the double cream and sieved icing sugar and mix well.
Add more icing sugar if the mixture is too runny.
Once the cupcakes are cold, cut out a hole in the centre of each cupcake, remove the cut cake and fill with cream allowing some to spread over top of cupcake. Place the cut round piece of cupcake back on top.
Sprinkle cupcakes with sieved icing sugar and cocoa powder.
Recipe by Doe's Kitchen at http://doeskitchen.com/chocolate-and-raspberry-cupcake/