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1
Preheat oven to 350 degrees. Line or grease a cupcake pan and set aside.
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2
Sift together the dry ingredients and set aside.
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3
Beat butter and cream cheese together with an electric mixer until creamy.
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4
Add in the sugar and beat until nice and fluffy.
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5
With the mixer on medium-low, add in the vanilla and eggs, one at a time.
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6
Stir together the milk and yogurt in a small mixing bowl.
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7
In alternating batches with the mixer on low, add in the dry ingredients and milk mixture.
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8
Mix on medium until combined.
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9
Fold in the chopped chocolate.
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10
Evenly distribute the batter into the prepared cupcakes pans, filling each up about 3/4 full.
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11
Bake until slightly golden, about 20-22 minutes.
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12
Mash fresh raspberries with a mortar and pestle or puree.
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13
Press raspberries through a fine sieve to extract the juice.
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14
Mix in the confectioner's sugar until smooth. Add in more juice or sugar until desired consistency. Icing should be thickened but still be able to drip off a spoon.
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15
Place cooled tea cakes on a wire rack with a piece of parchment underneath.
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16
Spoon raspberry glaze over the tops of the tea cakes and let drip onto the parchment.
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17
Place a raspberry on top before the glaze dries.
