Preheat oven to 350 degrees and line your muffin tin with liners.
In a large bowl add all the cupcake ingredients except for the chocolate chips and raspberries. Mix with a hand mixer until smooth. Fold in the chocolate chips and raspberries. Fill each cupcake cup with batter and cook for 30 minutes. Let cool.
While the cupcakes are baking, combine all the frosting ingredients in a small bowl and whisk until smooth. Place in the fridge for 15 minutes to thicken.
Once the cupcakes are fully cooled, top each cupcake with frosting.
Enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/02/06/vanilla-raspberry-cupcakes/