125g softened butter and 3/4 cup caster sugar in an electric mixer and beat until light and creamy (about 10mins).
Gradually add 2 eggs and continue beating.
Sift over 1 1/4 cups of self raising flour and 2 tablespoons cocoa powder and continue beating until combined.
Fold through 1/2 cup of milk and 100g melted milk chocolate.
Spoon the mixture into 12x 1/2 cup capacity muffin tins lined with paper cases. Bake for 20-25 mins or until cooked through. Cool
For the crushed berry cream (yummo!), place 125g fresh raspberries in a bowl and lightly crush. Fold through 300ml of double cream and 1 tablespoon icing sugar.
Cut the tops off the cupcakes and fill with the berry cream. Top with the lids. Voila! Seriously delicious and easy.