Dark Chocolate & Raspberry Buttercream Cupcakes with Chocolate Glaze

INGREDIENTS

1 1/2 cups

all-purpose flour

1 1/2 cups

white sugar

1/2 cup

dark cocoa powder (I use Cacao Barry Extra Brute)

1 1/2 tsp

baking soda

1 1/2 tsp

baking powder

1 1/2 tsp

cornstarch

1 tsp

salt

2/3 cup

buttermilk

1/2 cup

brewed coffee or espresso, hot

1/3 cup

+ 1 tablespoon (95 ml) vegetable oil

eggs, room temperature, lightly beaten

1 tbsp

pure vanilla extract

large, fresh egg whites (150 g)

1 1/4 cups

sugar

1 1/2 cups

(3 sticks)(340 g) butter, cut into cubes and cool, but not cold

2 tsp

pure vanilla extract

1/4 cup

(59 ml)(or to taste) raspberry puree OR a handful (about 1 cup, or more to taste) of fresh, washed, and dried raspberries

salt

few drops pink food colouring (optional)

4 oz

high quality bittersweet chocolate, coarsely chopped or callets

1/3 cup

unsalted butter, at room temperature and cut into cubes