Preheat the oven to 180 °C. Grease muffin cups or line with paper cups.
Cream butter with vanilla sugar, sugar and a pinch of salt. Gradually add the eggs and mix in with a mixer. Stir in the milk. Mix the flour with baking powder and cocoa powder and stir into the butter mixture: Stir only until everything is just well blended. Finally, fold in the chocolate with the raspberries.
Spoon the batter into the muffin tins and bake for about 20 minutes. Then let cool slightly and serve.
Preparation Tip:
If frozen raspberries are used, they should be removed from the freezer about 1 hour before baking.
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