Preparation / Directions:
Preheat oven to 350 degrees F.
In a sifter combine the flour, baking soda, and salt. Sift onto a large piece of waxed paper. and set aside until needed.
Heat 1 inch of water in the bottom half of a double boiler over med. heat. With the heat on, place the heavy cream and the unsweetened chocolate in the top half of the double boiler. Use a rubber spatula to stir the mixture until completely melted and smooth, about 5 to 6 minutes. Transfer the melted chocolate and cream mixture to a 1 quart bowl and set aside until needed.
Place the eggs, granulated sugar and vanilla extract in the bowl of an electric mixter fitted with a paddle. Beat on medium for 2 minutes. Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes. Scrape down the bowl. Operate the mixer onn low while gradully adding the sifted dry ingredients; mix for 1 minutes. Remove the bowl from the mixer and add the chocolate mini-morsels and the raspberries. Use a rubber spatula to fold the batter together until thoroughly combined (although this batter looks good enough to eat, the raw eggs make it unwise to do so).
Place one heaping Tbs. of batter into each of the 35 miniature muffin cups. Place the muffin tins on the top and center racks of the preheated oven and bake until toothpick inserted in teh center of a cupcake comes out clean. about 10 min. Rotate thetins from top to center halfway through the baking time, and also turn each tin 180 degrees. Remove the cupcakes from the oven and allow to cool at room temperature for 15 minutes. Store the cupcakes in a tightly sealed plastic container until ready to serve.
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