Chocolate Cupcakes

1. Preheat the oven to 180°C (350°F) and line a cupcake pan with paper liners.
2. In a large bowl, mix and sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, place the oil, granulated sugar, eggs, vanilla, and instant coffee, and whisk together until smooth.
4. Add the buttermilk and mix again to incorporate.
5. Gradually incorporate the dry ingredients mixture until you have a smooth and liquid batter.
6. Pour the batter into the paper liners, filling them about 2/3 full.
7. Bake the cupcakes in the oven for approximately 20 minutes until they are cooked through in the center.
8. Allow the cupcakes to cool slightly before removing them from the pan and letting them cool completely on a wire rack.

Chocolate Ganache

1. Place the chopped chocolate in a medium bowl.
2. Heat the heavy cream in a small saucepan until it reaches a boil, then pour it over the chocolate all at once.
3. Let it sit for a few moments before stirring with a spatula until you get a smooth and liquid ganache.
4. Cover it with plastic wrap and refrigerate for about 2 hours.

Raspberry Ganache

• Follow my raspberry ganache recipe.

Assembling the Cupcakes

1. Remove the center of the chocolate cupcakes using a cupcake corer.
2. Fill the center with the cooled chocolate ganache.
3. Whip the raspberry ganache with an electric mixer on medium speed and place it in a large piping bag fitted with a decorative nozzle.
4. Decorate the tops of the cupcakes by piping a swirl and leaving a hole in the center to fill with chocolate ganache.
5. Garnish with a fresh raspberry and refrigerate the cupcakes for 1 hour before serving.