R.I.P. Raspberry Cupcakes

Step 1: Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This can be done using an electric mixer or by hand with a wooden spoon.

Step 4: Beat in the eggs, one at a time, followed by the vanilla extract.

Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.

Step 6: Gently fold in the fresh raspberries into the cupcake batter.

Step 7: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Step 8: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9: Remove the cupcakes from the oven and allow them to cool completely on a wire rack.

Step 10: In the meantime, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk. Beat until smooth and fluffy.

Step 11: Once the cupcakes are completely cooled, frost them with the prepared buttercream frosting using a piping bag or an offset spatula.

Step 12: Take crushed chocolate cookies and insert them partially into the frosting on top of each cupcake, creating tombstone-like decorations. You can also use a food-safe pen to write "R.I.P." or other spooky messages on the cookies.

Step 13: Serve and enjoy these eerie R.I.P. Raspberry Cupcakes!