Directions

1. Preheat oven to 350°F and grease or line a muffin tin with cupcake liners.
2. In a medium mixing bowl, sift together all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk together to incorporate.
3. In another medium mixing bowl, combine buttermilk, Clebby’s Vegetable Oil, eggs, and vanilla extract. Whisk together until incorporated. Add the mixed dry ingredients into the wet ingredient mixture and mix until no lumps remain, then slowly stir in hot coffee.
4. Pour the batter into the prepared muffin tin, filling about ½ full, filling 15 cupcakes. Bake for 18-20 minutes, until an inserted toothpick comes out clean.
5. Cool in pans for 5 minutes before removing and finish cooling on a wire rack.
6. Add the chopped dark chocolate to a small bowl. Heat heavy cream in a small saucepan over medium heat. Heat until the sides of the cream begin to bubble then remove from the heat and pour over the chopped dark chocolate. Let stand for 5 minutes to let the chocolate melt, then stir until smooth. Let cool while making the frosting.
7. Meanwhile, add raspberries, lemon juice, and sugar to a saucepan over medium heat once it begins to bubble use a wooden spoon to mash some of the raspberries.
8. Reduce heat to medium-low and simmer for 10 minutes.
9. Strain the mixture into a small bowl and place in the fridge to cool.
10. Once the cupcakes have cooled, use a small knife to cut a small hole in the top of each cupcake. Fill the hole with about one teaspoon of chocolate ganache. Repeat until all cupcakes are filled. Spread any leftover ganache on the top of the cupcakes.
11. In the bowl of a stand mixer, cream the butter, until smooth. Gradually mix in the powdered sugar. Slowly mix in the raspberry syrup, vanilla extract, and pinch of salt
12. Continue to beat until it’s a whipped light pink color. Add the buttercream to a piping bag fitted with a star tip. Pipe the frosting on all cupcakes then garnish each cupcake with a fresh raspberry.