Preheat oven to 170°C/325°F/gas mark 3. Arrange paper cases in a 12 case cupcake tins.
Place chocolate, water, butter, sugar, into a large pan and warm over a low heat until the dissolved. When the mixture has cooled beat in the eggs.
Sift flour, cocoa into a bowl and make a well in the centre. Gradually pour the cooled liquid into the well and beat with a wooden spoon until combined. Stir in the raspberries gently.
Then spoon the mix into the paper cases. Bake for 30 minutes. To ensure the cupcakes are cooked, stick a metal skewer into one and if it is clean, they are cooked. If not leave for another 3mins and remove. Cool on a wire rack.
While the cupcakes are cooling make a start on the icing.
Bring the double cream to the boil. Remove the pan from the hob and add in the chocolate in broken small pieces. Stir until the chocolate has completely melted. Return to the heat and bring to the boil. Again remove from the heat and keep stirring the mix until it is thick and shiny. Chill the mix.
Once chilled spoon the icing into a piping bag and begin to decorate your cupcakes giving each one a generous swirl on top. Add a raspberry to the top of each one.