WHISK eggs, water, oil, vanilla in large bowl.
STIR in chocolate muffin & cake mix.
PUREE fresh raspberries in food processor.
FOLD raspberries into batter.
LINE the muffin tray.
ROLL small balls of aluminum foil, and place against one side of each muffin tin, pressing in one side of the muffin liner to form a heart shape.
POUR batter into tray.
BAKE at 350 for 15-20 minutes.
MAKE frosting: mix chopped raspberries into vanilla frosting.
FROST cupcakes.
TOP with fresh raspberries or natural sprinkles (optional)