Irresistibly Sweet Chocolate Raspberry Cupcakes Recipe - The Pass and Provisions

Ingredients

• ¾ cup (180 milliliters) all-purpose flour
• ⅓ cup (35 grams) cocoa powder (unsweetened)
• 1 large egg (room temperature)
• ½ cup (100 grams) granulated sugar
• ½ cup (110 grams) brown sugar (packed)
• ⅓ cup (80 milliliters) vegetable oil
• ½ cup (120 milliliters) buttermilk (room temperature)
• ⅓ cup (80 milliliters) hot coffee (or hot water for less intensity)
• 1 teaspoon vanilla extract
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup fresh or frozen raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (dissolved in 1 tablespoon water)
• ½ cup (113 grams) unsalted butter (softened)
• 2 ½ cups (300 grams) powdered sugar (sifted)
• 3 tablespoons raspberry puree (from filling, cooled)
• 1 tablespoon heavy cream or milk (optional, to adjust consistency)