Prepare the Chocolate Cups:

1. Melt the Chocolate: In a heatproof bowl, combine the chocolate chips and coconut oil. Melt the chocolate either in the microwave in 30-second increments or over a double boiler, stirring until smooth and fully melted.
2. Coat the Molds: Spoon a small amount of the melted chocolate into each muffin or cupcake liner. Use the back of a spoon or a brush to coat the sides of the liner, creating a thin, even layer.
3. Chill the Chocolate Shells: Place the lined muffin tin in the fridge for about 15-20 minutes, or until the chocolate has hardened and set.
4. Recoat the Shells (Optional): If needed, apply a second layer of chocolate to the cups for a thicker shell. Chill again until fully set.

Prepare the Raspberry Cream Filling:

5. Make the Raspberry Puree: In a blender or food processor, blend the fresh raspberries until smooth. If you prefer a smoother texture, strain the puree through a fine mesh sieve to remove the seeds.
6. Whip the Cream: In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
7. Combine the Filling Ingredients: In another bowl, beat the softened cream cheese until smooth. Add the raspberry puree and mix until well combined. Gently fold in the whipped cream until the raspberry cream is light and fluffy.

Assemble the Cups:

8. Fill the Chocolate Shells: Spoon a generous amount of raspberry cream filling into each hardened chocolate shell, smoothing it out with a spatula.
9. Chill to Set: Return the filled cups to the fridge for another 30-60 minutes, allowing the cream to firm up and the chocolate to fully set around the filling.

Serve and Garnish:

10. Garnish (Optional): Top each chocolate cup with a fresh raspberry, chocolate shavings, or a mint leaf for an elegant touch.
11. Serve: Enjoy immediately or store in the fridge until ready to serve.