Follow these simple steps to create your own Chocolate Raspberry Cupcakes:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Combine Eggs and Wet Ingredients: In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until combined.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until smooth. The batter will be thick.
5. Add Boiling Water: Carefully stir in the boiling water until the batter is well combined and smooth. It will be thin.
6. Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
7. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
9. Prepare the Filling: Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake. Fill the center with fresh raspberries.
10. Make the Frosting: In a large bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and mix until smooth. Add the vanilla extract and heavy cream, beating until the frosting is light and fluffy.
11. Frost the Cupcakes: Pipe or spread the raspberry frosting onto the cooled cupcakes.
12. Garnish: Top each cupcake with a fresh raspberry for an extra touch of elegance.

With these simple steps, you’ll have a batch of delightful Chocolate Raspberry Cupcakes ready to enjoy!