Double Chocolate Raspberry Cupcakes

INGREDIENTS

For the cupcakes:

3 oz

semisweet chocolate, finely chopped

1 1/2 cups

hot brewed coffee

3 cups

sugar

2 1/2 cups

all-purpose flour

1 1/2 cups

unsweetened cocoa powder

2 tsp

baking soda

3/4 tsp

baking powder

1 1/4 tsp

salt

large eggs

3/4 cup

vegetable oil

1 1/2 cups

buttermilk

3/4 tsp

vanilla extract

For the filling:

bag frozen raspberries, thawed

1/4 cup

sugar

1 tbsp

cornstarch

For the frosting:

12 oz

bittersweet or semisweet chocolate, finely chopped

3/4 cup

heavy cream

1 1/2 tbsp

sugar

1 1/2 tbsp

corn syrup

3 tbsp

unsalted butter, at room temperature