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1
Preheat oven to 350 F. Line cupcake pans with paper liners.
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2
Put the chopped chocolate in bowl. Pour the hot coffee over the chocolate and let stand a minute or two, then whisk until the chocolate is melted and the mixture is smooth.
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3
Whisk the sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Beat the eggs on medium-high speed until slightly thickened and pale yellow. With the mixer on medium-low speed, slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, mixing until well blended. Add the dry ingredients, a little at a time, and beat on medium-low speed just until incorporated.
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4
Divide the batter evenly between the prepared cupcake liners, filling each about 3/4-full. Bake 18-20 minutes. Let the cupcakes cool for about 5 minutes before removing them from the pans to the wire racks to cool completely.
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5
Raspberry filling: Add the raspberries to the bowl of a food processor. Process until smooth. Strain the mixture through a fine mesh sieve into a small saucepan to remove the seeds. Add the sugar and cornstarch to the pan, whisking to combine. Bring the mixture to a boil over medium-low heat, whisking often. When it reaches a boil, remove the pan from the heat and let cool slightly. Chill before filling cupcakes.
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6
Ganache: Place the chopped chocolate in a medium heatproof bowl. Combine the cream, corn syrup and sugar in a small saucepan and bring to a boil. Immediately pour the cream mixture over the chocolate and let stand for a minute. Whisk until the mixture is smooth and blended, then add the butter 1 tablespoon at a time, whisking until completely incorporated. Let the mixture stand at room temperature to thicken before topping the cupcakes.
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7
To assemble: Place the raspberry filling in a pastry bag fitted with a plain tip. Insert the tip into the top of the cupcakes and pipe filling into each cupcake Spread the thickened ganache over the cupcakes. Top with fresh raspberry.
