1. Preheat your oven to 375°F (190°C)

2. Line a 10-cup muffin tin with paper liners

3. In a medium bowl, whisk together 2 cups (250 g) all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt

4. Set the dry ingredients aside

5. In a large bowl, use an electric mixer to beat 1/2 cup (115 g) softened butter and 3/4 cup (150 g) granulated sugar until light and fluffy, about 2 minutes

6. Beat in 2 large eggs, one at a time, making sure each is fully incorporated before adding the next

7. Mix in 1 teaspoon vanilla sugar or pure vanilla extract

8. In a small bowl, whisk together 1/3 cup (80 ml) heavy cream and 3 tablespoons (15 g) unsweetened cocoa powder until smooth

9. Add the cocoa cream mixture to the butter mixture and beat until well combined

10. Gradually add the flour mixture, mixing just until no dry streaks remain

11. Gently fold in 1 cup (125 g) fresh raspberries, being careful not to overmix

12. Divide the batter evenly among the 10 muffin cups

13. Bake for 20 to 25 minutes, or until the tops are firm and a toothpick inserted into the center comes out clean

14. Let the muffins cool in the pan for 5 minutes

15. Transfer them to a wire rack to cool completely

16. Serve warm or at room temperature

17. Garnish with extra fresh raspberries, if desired