1. Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl whisk together 250g (2 3/4 cups) of flour 250g (1 1/4 cups) of vanilla sugar and 6g (1 teaspoon) of salt.

3. In a separate bowl whisk together 4 large eggs 250g (1 1/4 cups) of granulated sugar and 60g (1/2 cup) of cocoa powder.

4. Add 115g (1/2 cup) of softened butter to the egg mixture and whisk until smooth.

5. Gradually add the dry ingredients to the wet ingredients whisking until just combined. Be careful not to overmix.

6. Divide the batter evenly among the muffin cups.

7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

8. Allow the muffins to cool completely before topping with raspberry cream.

9. To make the raspberry cream whip 475ml (2 cups) of heavy cream until stiff peaks form. Add 15g (1 tablespoon) of granulated sugar and 5g (1 teaspoon) of vanilla extract to taste. Fold in 120g (1 cup) of fresh raspberries.

10. Top each muffin with a dollop of raspberry cream and garnish with additional raspberries if desired.