Preheat oven to 350 degrees F and grease a 12°C muffin pan.
Combine Flour, B. Powder, B. Soda, salt and cocoa in a medium size mixing bowl and set aside.
In a small saucepan combine chopped chocolate, milk, cornstarch and butter. Over medium heat stir ingredients until chocolate and butter are melted and there are no lumps from the cornstarch remaining. Put mixture in the fridge for 15 minutes or until set.
Put the eggs, milk and canola oil in a large mixing bowl and stir with a wire whisk until frothy. Add the pudding mix to the egg mixture and stir until just incorporated into the batter. Add the dry ingredients to the mixture and stir until smooth and creamy.
Grease a 12 cup muffin pan and fill each muffin cup 3/4 full.
Bake cupcakes for 20 minutes or until a toothpick inserted in the centre comes out clean.
Allow to cool in pan for 10 minutes then put on a serving plate and ice them with raspberry icing when cooled.