Preheat the oven to 350 degrees F. Line a cupcake pan with liners and set aside.
First up, melt your chocolate and butter in a medium saucepan over low heat while stirring until smooth. In a large heat-proof bowl, measure out the sugar and set aside.
When the chocolate mixture is ready, add the warm mixture to the bowl with the sugar and beat with a hand-mixer just until incorporated. I used bittersweet, but dark chocolate would be awesome too! Let cool.
Next up, add the eggs one at a time, beating after each one. Then add the vanilla and mix, and the salt and cocoa powder and mix, just until combined.
Spoon the mixture evenly into 12 cupcake tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
While your cupcakes are cooking, let’s make the frosting! Beat the soft butter, kosher for Passover confectioners sugar (has potato starch instead of cornstarch), and vanilla with a hand mixer until incorporated.
Next up, add in the raspberries and beat until smooth. If the frosting is a little dry, add a bit of milk or water to the mix. If it is too runny, add more powdered sugar. It should be thick but spreadable.
That’s it! Pipe or spread the frosting onto your cooled cupcakes and top with a raspberry if desired (I desired). These cupcakes are super rich and gooey- you may need a fork to eat them. Enjoy!