Preheat your oven to 375°F (190°C).

Lightly grease a muffin pan with cooking spray, or use paper liners for easy cleanup.

In a medium bowl, whisk together the unsweetened cocoa powder, all-purpose flour, and salt until combined. Set aside.

In a larger bowl, mix the melted unsalted butter and sugar until well incorporated. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!

Gently stir in the semi-sweet chocolate chips and half of the fresh raspberries.

Ladle the batter evenly into each muffin cup, filling them about two-thirds full. Top with the remaining fresh raspberries, pressing them slightly into the batter.

Bake your cupcakes in the preheated oven for 12-15 minutes, or until the tops are set but the centers remain slightly soft.

Once done, remove the cupcakes from the oven and let them cool for about 5 minutes in the pan.

Gently transfer them to a wire rack to cool slightly before serving.