Chocolate Cupcakes

1. Preheat oven to 350º F.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
3. In a stand mixer fitted with a paddle attachment, combine the butter and sugar for 2-3 minutes on medium speed until light and fluffy.
4. Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed. Add vanilla.
5. With the mixer on low, add the buttermilk.
6. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.
7. Using a 2 tablespoon cookie scoop, carefully scoop 2 tablespoon of batter into each cupcake liner. Scrape down the sides of the bowl and split the remaining batter among the cupcakes until they look even.
8. Bake for 22-24 minutes until a toothpick inserted in the center comes out clean.
9. Let the pan cool on the cooling rack for 15 minutes before gently pulling the cupcakes out of the pan and letting them cool completely on the cooling rack.

Chocolate Ganache

1. Place the chopped chocolate in a heat safe bowl.
2. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
3. Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool slightly.

Raspberry Buttercream

1. Cream together the butter and cream cheese on medium-high speed for 2-3 minutes until smooth.
2. With the mixer on low, slowly add in spoonfuls of the powdered sugar and freeze dried raspberry powder followed by the cream.
3. Scrape down the sides of the bowl and mix until light and fluffy.
4. Chill frosting until needed.

Assembly

1. Once the cupcakes have cooled, use a cupcake corer or a small knife to carefully cut out the center of each cupcake about ¾ of the way down. Save the tops that you cut out as these will be added back.
2. Add the chocolate ganache to a pastry bag and carefully pipe into the centers of each cupcake until they're 1/3 full. If your ganache is too thick, carefully reheat in the microwave for 10 seconds until it is a better piping consistency.
3. Place a raspberry on top of the ganache and gently push down. Pipe more ganache into the hole until the raspberry is covered. Gently add the tops back so they cover up the chocolate ganache.
4. Let your buttercream come closer to room temperature if it's been in the fridge for a while. Scoop the raspberry buttercream into a pastry bag fitted with a Wilton 1M or similar piping tip.
5. Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the center until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes.
6. Drizzle each cupcake with the remaining chocolate ganache. If your ganache is too thick, carefully transfer to a small bowl and reheat in the microwave for 5-10 seconds before adding to a new piping bag.
7. Top each cupcake with a raspberry. Enjoy!