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1. Preheat oven to 350 degrees and line a standard muffin pan with paper liners. In a large bowl, sift together the cocoa, instant coffee, flour, sugar, baking soda, baking powder and salt. Whisk in the eggs, then buttermilk, oil, warm water and vanilla. Stir gently to combine completely. Pour batter into lined muffin pan, filling cups 3/4 full. Bake for 20 minutes or just until the tops spring back when touched. Cool for 5-10 minutes in the pan and transfer to a wire rack.
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2. For the filling, in a blender, puree the thawed raspberries and strain through a fine wire strainer to remove the seeds. Transfer to a small saucepan, add the sugar and cornstarch and bring to a boil over medium low heat. Cook until mixture thickens-you want it thick enough to pipe into the cupcake centers. Remove from the heat and allow to cool.
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3. For the frosting, in the bowl of a mixer fixed with the paddle attachment, beat the two sticks of butter until soft and smooth. Add half of the milk, half of the powdered sugar, the cocoa and vanilla and beat to combine. Gradually add more sugar and/or more milk until you reach the taste and consistency desired.
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4. Fill a piping bag fitted with a medium round tip with the cooled raspberry filling. Gently insert the piping tip into the cupcake and squeeze out a small amount of filling. Continue with remaining cupcakes and clean any filling that may have oozed out the top with a butter knife or offset spatula.
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5. Fill a piping bag fitted with a large star tip with chocolate icing. Decorate to your liking. I used sugar flowers I picked up from a local cake supply store. They can also be purchased online at various cake supply websites.
