3ozFine-Quality Semisweet ChocolateGhirardelli works great.
1 ½CupsHot Brewed Coffee
3CupsGranulated Sugar
2 ½CupsAll Purpose Flour
1 ½CupsUnsweetened Cocoa PowderNOT Dutch Process. Ghirardelli cocoa powder also works great.
2tsp.Baking Soda
¾tsp.Baking Powder
1 ¼tsp.Salt
3Eggs
¾CupVegetable Oil
1 ½CupsButter MilkWell Shaken
¾tsp.Vanilla Extract
Ganache Frosting
1PoundFine-Quality Semisweet ChocolateGhirardelli works great. Also chips/morsels work best.
1CupHeavy Cream
2Tbsp.Granulated Sugar
2Tbsp.Light Corn Syrup
¼CupUnsalted Butter
Raspberry Filing
2CupsFresh RaspberriesHeaping Cups
1CupUnsalted ButterNearly Room Temperature
½CupSalted ButterNearly Room Temperature
4CupsPowdered Sugar
1tsp.Vanilla Extract
Instructions
Cupcakes
Preheat oven to 400°F.
Finely chop chocolate and combine in a bowl with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl with an electric mixer, beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter into cupcake sleeves and bake for 15-20 minutes, checking regularly.
Place into freezer after taking out of the oven and let chill.
Frosting
Finely chop chocolate and in a 1 ½ to 2 quart saucepan, bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency.)
Raspberry Filling
Puree raspberries in a food processor until well pureed then force through a fine mesh strainer into a bowl to remove seeds. Heat mixture in a saucepan set over medium-low heat until reduced by half. Cool completely. (speed chill in freezer)
In the bowl of an electric stand mixer fitted with a paddle attachment, whip butter until very pale and fluffy. Mix in 1 cup powdered sugar, then mix in reduced raspberry puree and vanilla. Add remaining powdered sugar and mix until light and fluffy. (If a stronger raspberry flavor is desired, you can add in raspberry extract to taste.)
Preparing Cupcakes
Take cupcakes out of freezer and use a melon baller, or small round measuring spoon, to scoop out 1-2 “spoonfulls down” out of the center of the cupcake.
Fill with raspberry filling and place back in the freezer
After all the cupcakes are filled and back in the freezer, frost the cupcakes, starting with the coldest cupcake first. After frosting return to the freezer to keep solid.
Notes
Remove from freezer 1-2 hours before serving, and remember to serve chilled.Also, I originally made half the batch with the Raspberry Butter Cream Frosting as filling, but the other half I just made a plain Raspberry Filling.