Instructions: Preheat the oven to 350. Cream the butter and sugar in a large mixing bowl.

In a separate bowl, sift the flour with the baking soda and salt. Slowly add the dry ingredients to the creamed mixture, alternating with 1/2 c. of the milk. Stir in the beaten eggs.

In a medium saucepan, combine the chocolate and the remaining milk. Stir over low heat until the chocolate melts. Cool slightly, then add to the batter. Mix well. Stir in the vanilla and lemon flavoring.

Pour the batter into greased muffin tins, filling the cups about 2/3 full.

Bake for 25 minutes. Remove the cupcakes from the pan and cool on a wire rack.

Toss the raspberries with the sugar, coating evenly. Cut the tops off the cooled cupcakes. Set aside. Carefully scoop out a little of the interior of each cake. Fill the cavity with sugared raspberries and a little whipped cream. Add the cake top and ice, if desired, at this point or just garnish with whipped cream and a few raspberries.

NOTE: The picture shows the cupcakes topped with whipped cream and raspberries, not iced.

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