Preheat your oven to 350°F (175°C).

Grease or line a muffin tin with cupcake liners.

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.

In a separate large bowl, mix together the melted butter, sugar, eggs, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, until combined.

Fold in the fresh raspberries and chopped chocolate.

Fill each muffin cup with the batter, about 2/3 of the way full.

In a small saucepan, heat the heavy cream and butter over low heat until melted. Add the chopped semi-sweet chocolate and stir until smooth.

Place a small spoonful of the molten chocolate mixture in the center of each cupcake.

Bake the cupcakes for 12-15 minutes until edges are set but centers remain soft.

Let cool in the tin for 5 minutes before removing.

Dust with powdered sugar and garnishes before serving.