Line the cupcake tin with cupcake cases then set it aside. Preheat the oven to 180C/350F whilst you prepare the cupcake mixture.

In a large bowl, beat the butter until really soft and smooth. Add in the sugar and beat together until completely combined and slightly paler.

Sift the flour, cocoa, baking powder, bicarbonate of soda, and salt into the same bowl and beat it all together until the mixture resembles damp sand.

In a separate small bowl or jug, tip in the eggs, vanilla and yogurt. Mix well until smooth and totally combined.

Tip in ¾ of the wet mixture into the dry mix and beat to combine thoroughly. Scrape the bowl down, then add in the remaining wet mix to the batter and beat again until mixed. Finally, turn the speed to high and beat for 30 seconds. The cupcake batter should be totally smooth and wonderfully light and creamy.

Spoon or scoop the cupcake mixture evenly between the 16 cases, then bake in the preheated oven for 17-20 minutes until springy to touch and a skewer or toothpick inserted into a cupcake comes out clean. Cool for a few minutes in the tin, then remove to a cooling rack and cool completely.

To make the raspberry buttercream, first we need to make the raspberry juice to use in the buttercream. Place the fresh raspberries in a sieve over a small bowl, then mash and push them through so the juice from the raspberries goes into the bowl leaving the seeds and pulp in the sieve. Discard the contents of the sieve. Add the lemon juice to the raspberry juice, mix and set this mixture aside.

Next, beat the butter for 4-5 minutes until really soft and paler in colour. This is really important as it gives a really light buttercream that is just heavenly and fluffy. I would highly recommend not skipping this step!

Sift in half the icing (powdered) sugar and the salt and beat in to the butter thoroughly. Add in 150g (½ cup + 3 tbsp) of the raspberry mixture and beat until it is thoroughly combined.

Add in the remaining icing sugar and beat it in. The buttercream should be able to hold its shape. If it needs a little loosening, add in a little milk or cream to achieve the correct consistency. Using an electric beater, beat the buttercream on high for two minutes to make it really light and fluffy in consistency. Using a spatula, press and mix the buttercream for a further minute to push out any air bubbles, leaving a beautiful smooth (and very pink!) raspberry buttercream.

Transfer the buttercream to a piping bag fitted with a 1M piping nozzle. I find it easiest to place my piping bag into a glass to help me hold the bag open, so I can use both my hands to hold my mixing bowl and steady the piping bag as I fill it. Once you have filled the bag, twist the top of it to stop the buttercream from escaping out that way.

Pipe a swirl buttercream over the top of each cupcake, remembering to keep the pressure steady and the bag upright as you move it around the cupcake. Top each buttercream flourish with a raspberry at an angle and some chocolate curls. Enjoy!