Melt the chocolate in a bain marie or the microwave in 30 second increments until smooth
Mash the bananas well and mix with the coconut until combined
Place 4 cupcake cases in a cupcake tin and pour a small amount of the melted chocolate into the bottom of each of the cases
Let the chocolate cool for 1 minute to solidify a little then divide the banana/coconut mixture evenly into the middle of each cupcake case, avoiding any of the filling touching the sides.
Level the tops of the mixture carefully by pressing down with the back of a spoon, still avoiding it reaching the sides of the cupcake cases
Pour the remaining chocolate over the filling and encourage it down the filling sides so the banana mixture is encased in chocolate
Place the raspberries on top of the chocolate before it sets
Let to cool in the fridge for 30 minutes then dust lightly with icing sugar just before serving
