Preheat the oven to gas mark 4/180°c. Put muffin cases into a 12 deep muffin tray.
Sift the Flour, Cocoa and Baking powder into a bowl. Stir in the Sugar and Chocolate chunks and make a well in the center.
Mix the Eggs, Milk and Melted butter together and pour into the well, then stir to form a stiff, well blended batter. Carefully fold in the raspberries
Divide the batter equally into the tray and smooth the tops, gently. Bake for 25 minutes until risen to the top of the cases and just set in the middle. Transfer to a wire rack to cool. Delicious served loop warm.