1. Pre-heat the oven to 180C/160Cfan/gas 4. Line a 12-hole muffin tin with paper cases.
2. Break the chocolate into a small pan, add the water and heat gently, stirring until melted and smooth. 
3. Place the butter and Tate & Lyle Light Soft Brown sugar in a large bowl and beat with an electric mixer until smooth.  Add the eggs and vanilla extract and beat again. Sift in the flour and cocoa, add the ground almonds and beat together.  Finally, stir in the chocolate.
4. Spoon half of the mixture into the paper cases, place two raspberries in each cake then cover with the remainder of the mixture. Bake for 30- 35 minutes or until a skewer inserted comes out clean (apart from raspberry juice) Cool on a wire rack.
5. To make the buttercream, make sure the butter is soft then put into a large bowl with the Tate & Lyle Royal Icing sugar, Lyle’s golden syrup, milk and vanilla or almond extract. Beat until light and fluffy.  Transfer to a piping bag fitted with a nozzle and pipe onto the cold cakes, decorate as wished . Alternatively spoon onto the cake and swirl with a small palette knife.

Cupcake wrappers and decorations kindly supplied by Squires Cake Decorating : www.squires-shop.com