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1
Preheat over to 350 degrees F., rack in the middle position.
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2
Line a 12-cup muffin pan with double cupcake papers. Since this recipe makes 18 cupcakes, you can use an additional 6-cup muffin pan lined with double papers.
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3
Microwave the chocolate, raspberry syrup and 1/4 cup sugar in microwave-safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but it will maintain it's shape. Stir the mixture until smooth and let cool to lukewarm. (You can also do this in a double boiler on the stove.).
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4
Measure flour, mix in baking powder and salt, and set aside. In an electric mixer (or with a VERY strong arm), beat the butter and 1 1/2 cups sugar until light and fluffy. (About 3 minutes with a mixer - an additional 2 minutes if you're doing it by hand.) Add eggs, one at a time, beating each addition to make sure they're throughly incorporated. Add approximately a third of the flour mix and a third of the milk. (You don't have to be exact - adding the flour and milk in increments makes the batter smoother.) When that's all mixed in, add another third of the flour and another third of the milk. When that's incorporated, add the remainder of the flour and the remainder of the milk. Mix throughly.
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5
Test your chocolate mixture to make sure it's cool enough to add. (You don't want to cook the eggs!) If it's fairly warm to the touch but not so hot you have to pull your hand away, you can add it at this point. Sitr throughly and you're done.
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6
Let the batter rest for five minutes. Then stir it again by hand and fill each cupcake paper three-quarters full.
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7
Bake the cupcakes in a 350 degree F. oven for 20-25 minutes.
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8
To frost the top of the cupcakes please check out the Fudge Frosting recipe I have posted.
