Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir them together until well combined.

Whisk in the melted butter until the mixture is all crumbly and clumpy.

Beat in the eggs and vanilla extract until smooth.

Gradually add the milk and mix until everything is combined.

Gently fold in your fresh raspberries.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Beat the softened butter until creamy, then add the powdered sugar and cocoa powder slowly.

Pour in your milk and vanilla extract, mixing until fluffy and spreadable.

Once the cupcakes are cool, frost them and sprinkle some dark chocolate shavings on top, and add an extra raspberry for garnish.