Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Put the Muffin Cases in a deep muffin tray.

Sift the flour, Cocoa Powder and Baking Powder into a bowl. Stir in the sugar and Chocolate Chunks and make a well in the centre.

Mix the eggs, milk, and melted butter together and pour into the well, then stir to form a stiff, well-blended batter. Carefully fold in the raspberries.

Divide the batter equally between the muffin cases. Smooth the tops slightly and bake for about 25 minutes, until risen to the top of the cases and just set in the centre. Transfer to a wire rack to cool. Delicious served warm.