Start by preparing the cupcakes according to boxed directions, along with the ingredients listed on the back of the box.
Then beat together the butter and 4 cups of powdered sugar for 2 minutes in a large mixing bowl.
Next add the vanilla extract and cream, beat until fully combined.
Add the raspberries to the frosting. Mix until raspberries are broken down and no large chunks remain.
You can adjust the texture as needed by adding in additional cream or powdered sugar, depending if you need you frosting thinner or stiffer.
Transfer the raspberry frosting into a piping bag fit with a large star tip using a non-stick spatula.
Once the cupcakes are completely cooled, pipe the frosting onto the cupcakes in a swirling motion. Additionally top with extra raspberries and shaved chocolate.
Notes
Rice in Cupcake Tins: If you put a bit of rice at the bottoms your cupcake tins then the liners it will absorb the oil and prevent the bottom of the cupcakes from getting greasy.
Cool Cupcakes: It is very import you allow the cupcakes to cool completely before frosting, even if they are almost cool but slightly warm you risk the frosting melting off of the cupcake.