• Preheat oven to 180°C. Line a 12-hole cupcake tin with paper cases and set aside.
• For the cupcakes: melt your chocolate and butter in a medium saucepan over a low heat, stirring until smooth. Measure out the granulated sugar into a large heatproof bowl. Set aside.
• Add the warm chocolate mixture to the sugar and beat with electric beaters or a wooden spoon just until incorporated. Leave to cool.
• Add the eggs to the chocolate mixture one at a time, beating after each addition. Stir in the vanilla, salt and cocoa powder, mixing until combined.
• Spoon the mixture into the 12 cupcake cases, dividing evenly. Bake for 20 minutes or until a cocktail stick inserted in the middle comes out clean. Remove from the oven and cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
• While your cupcakes are baking, make the icing: Beat the softened butter, icing sugar and vanilla together in a bowl with electric beaters until smooth and combined.
• Add in the raspberries and beat until smooth. If the icing is a little dry, add a splash of milk or cold water. If too runny, add more icing sugar. It should be thick but spreadable.
• Pipe or spread the icing onto your cooled cupcakes and top each one with a raspberry if desired.
• Once iced, these cupcakes are best eaten on the same day. The uniced cupcakes will keep in an airtight container at room temperature for up to 2 days.

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Recipe adapted from Babka, Boulou & Blintzes, compiled by Michael Leventhal  in aid of Chai Cancer Care.