Raspberry-Filled Chocolate Lemon Cupcakes

INGREDIENTS

1 1/2 cups

cake flour

2 tsp

baking powder

1/4 tsp

salt

1 tbsp

lemon zest

1/2 cup

unsalted butter, cut into 16 pieces, softened slightly but still cool

1 cup

granulated sugar

eggs, at room temperature

1/3 cup

milk (whole is best), at room temperature

1/4 cup

lemon juice

1 tsp

vanilla extract

4 oz

frozen raspberries, thawed

2 tbsp

water

2 tbsp

granulated sugar

1 tsp

cornstarch

3 oz

bittersweet chocolate, finely chopped

1 cup

unsalted butter, at room temperature

1 1/2 cups

powdered sugar

1/4 cup

unsweetened cocoa powder

salt

1 tsp

vanilla extract

1/4 cup

plain Greek yogurt

Fresh raspberries, for garnish