• Preheat oven to 350℉. Line mini muffin tins with mini cupcake liners and set aside.
• Melt the unsweetened chocolate in a heatproof bowl over simmering water and set aside to cool.
• Cream ½ cup of the butter and slowly beat in sugar, beating until light and fluffy.
• Add the eggs, one at a time, and 2 teaspoons of vanilla; mix well.
• Add the chocolate and mix until combined.
• Sift together the flour, baking soda and salt and add to chocolate mix. Mix on low speed for a few seconds until combined, and then continue mixing on medium for about 2 minutes.
• Add 1 cup of ice water and on low speed mix, increasing speed to medium once all the water has been incorporated , continue beating for about a minute.
• Using a tbsp or filling a pastry bag with batter, fill each muffin tin to approximately 2 thirds full. Bake for about 10 minutes, until toothpick inserted in centre comes out clean. Remove from oven and cool completely on cooking rack.

Ganache

• While the cupcakes are baking prepare the filling and the ganache.
• For the ganache chop chocolate into very small pieces and add to a heatproof bowl.
• Heat cream until just until boiling. Watch carefully as you don’t want this boil over.
• Remove from heat and add hot cream to chocolate and mix until shiny and smooth.
• Allow to set and thicken slightly

For Raspberry Filling

• In bowl of mixer, cream together cream cheese and remaining 2 tablespoons of butter. Add raspberry jam and mix until combined.
• Add vanilla, and icing sugar and combine well. If you prefer a thicker filling, you can add more icing sugar as required.
• To assemble to cakes, fill a pastry bag fitted with a #230 tip with cream cheese filling. Insert tip into each mini cake and squeeze a small amount of filling into centre.
• Top each cake with about a 1/2 teaspoon of ganache, and 1 fresh raspberry!