Chocolate Raspberry Cupcakes

Ingredients

• 146 g (1 cup + 2 tbsp) Plain flour/all-purpose flour
• 28 g (1/4 cup) Cocoa powder unsweetened
• 1 tsp (4 g) baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 eggs (UK-medium sized)(weight without shell=110g), at room temperature
• 100 g (1/2 cup) granulated or Caster sugar
• 50 g (1/4 cup) packed light brown sugar
• 70 g (1/3 cup) vegetable oil
• 1 tsp vanilla extract
• 1/2 cup buttermilk (120 ml milk + 1 1/2 tsp lemon juice)
• 55 ml (1/4 cup) hot water
• 1/2 tsp instant coffee
• 113 g (1/2 cup) Unsalted butter softened to room temperature
• 226 g Cold Cream cheese (straight from the fridge)
• 1/2 tsp lemon juice
• 195 g (1 + 1/2 cup) Icing sugar/powdered sugar, sifted
• 3 tbsp Freeze-dried Raspberry powder, sifted
• 12 Fresh Raspberries
• 3-4 tbsp Dark chocolate to drizzle on top
• 1/4 tsp Coconut oil