For the raspberry puree, defrost the raspberries and blend them. Strain the mixture through a fine mesh sieve and mix in the icing sugar. Set aside.
Melt the chocolate over a double boiler. Spoon 2 teaspoons of the melted chocolate into each cupcake liner. Use a small spoon to coat the sides. Freeze the cups for 10 minutes.
Once the chocolate has harden, spoon in ½ tablespoon of the raspberry puree. Freeze for another 5 minutes.
Cover the cups with the remaining chocolate. Refrigerate once more, until the cups are thoroughly chilled.
Notes
Store in the fridge for up to 5 days.
Recipe by Bowsessed™ at https://bowsessed.com/raspberry-chocolate-cups/