Methos1. Preheat oven 180ºC. Line 24 muffin pans with paper cases.[size= 12.5pt]2. Place chocolate in bowl and whizz 3 secs/ speed 5[/b] . Add butter, oil and water to chocolate in the bowl and melt - 2mins/80ºC/speed 2[/b][/size][size= 12.5pt] . Add cocoa [/size][size= 12.5pt]and caster sugar, 2secs/speed 4[/b] - make sure there are no lumps of cocoa. Whisk in eggs and vanilla - 2 sec's, Sp 4.[/b][/size][size= 12.5pt]3.Mix baking powder and baking soda into yoghurt or buttermilk, then add to chocolate mixture with flour, until evenly combined to a smooth batter. 10secs/speed 4[/b]. Stand mixture for 10 minutes.[/size][size= 12.5pt]4. Spoon mixture into paper cases, using about 3 Tbsp per cupcake to ¾ fill each case. Push 2 - 3 raspberries into each (if berries are frozen, stand cupcakes a further 10 minutes before cooking).[/size][size= 12.5pt]5. Bake cupcakes until they are risen and the tops bounce back when gently pressed - about 20 mins.[/size]