-
1
For the cupcakes: Preheat the oven to 350 F. Line one 12-cup standard muffin tin with cupcake liners.
-
2
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt.
-
3
In a large bowl, beat the butter and sugar together until light and fluffy.
-
4
Slowly beat in the eggs, one at a time.
-
5
Mix together the coffee, milk and vanilla in a measuring cup.
-
6
Add half the dry ingredients to the butter mixture, beat to combine, and then add the coffee-milk mixture and continue to beat.
-
7
Then add the remaining dry mixture.
-
8
The mixture will look thick and airy.
-
9
Using an ice cream scoop, fill each cupcake liner three-quarters of the way full.
-
10
Bake until a toothpick inserted in the middle of the cupcake comes out clean, about 20 minutes.
-
11
Remove the cupcakes from the oven to a wire rack; let cool before frosting.
-
12
For the frosting: Bring the heavy whipping cream to a gentle simmer.
-
13
Add the chopped chocolate to a bowl with the butter and pour the hot cream over.
-
14
Whisk the mixture until melted and smooth.
-
15
Let it sit until it thickens up, 20 to 30 minutes.
-
16
Frost the cupcakes with the chocolate frosting using an offset spatula.
-
17
Top each with a raspberry.
