Begin by preheating the oven to 350 degrees

Next, use a mixing bowl of a stand mixer and start to add the flour, baking powder, baking soda, salt, cocoa, and sugar. Mix on low, just enough to blend up the mixture.

Turn the mixer off and add the butter, heavy cream, eggs, chocolate milk, and vanilla. Once done, mix on low until all ingredients are mixed well. Then turn the mixer for one minute on medium-high.

Once that is done, take and turn off the mixer, and don't forget to scrape down the sides of the bowl with a spatula.

Place the 24 cupcake liners into a cupcake pan and fill them 2/3 full with the mixed batter.

Put them in the oven abd bake them at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.

Once the cupcakes are done baking, take them out of the oven and move them to a wire cooling rack. Cool them completely before starting to frost.

Next, take and rinse the raspberries under cool water and let them dry on paper towels. Put 1 cup of the raspberries into your blender with 1/2 cup of the sugar as well and blend until they are all mashed up. Once done, set aside.

Now it's time to make the frosting.

In a mixing bowl, mix together the butter and cream cheese until it's mixed well and fluffy.

Next, you're going to add in the cream, smashed raspberries, and vanilla. Once done, blend on low to medium speed until well blended.

Then, with the mixer turned off, add about a third of the powdered sugar and mix that on low speed with your mixer. Repeat this step until all the powdered sugar has been added.

Scrape down the sides with a spatula and cover the bowl with foil and put in the fridge.

Once the cupcakes are cooled, take the corer and core the center out of the top of the cupcakes. Once that is done, take and lay the cored out piece next to the cupcake for later.

Take and put a whole raspberry that has been dipped into the sugar into the center of the cupcake.

Once that is done, take the cored out piece of the cupcake band press it down slightly into the middle of the cupcake. Repeat with all cupcakes.

Take the icing out of the refrigerator, and put the icing in a pastry bag with a large star tip.

Top each cupcake with a raspberry, and sprinkle with your favorite sprinkles.