Chocolate Raspberry Cupcakes

Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
In a small bowl or a glass liquid measuring cup, stir together chocolate chips, dark cocoa powder, and boiling water until the cocoa powder is dissolved. Set aside to cool slightly.
In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
Pour the cooled chocolate mixture into the dry ingredients and whisk until combined.
Add vegetable oil, eggs, and vanilla extract. Whisk until combined and smooth.
Use a large cookie scoop to portion the cupcake batter into the cupcake liners, approximately ¾ full.
Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
Remove from the oven and cool the cupcakes in the pan for 5 minutes. Transfer the cupcakes to a wire cooling rack to cool completely.

In a small saucepan, combine frozen raspberries, granulated sugar, and lemon juice.
Cook over medium-low heat stirring occasionally until the raspberries are broken down and the mixture is bubbling.
In a small separate bowl, mix together the cornstarch and water until smooth.
Remove the saucepan from the heat and add the cornstarch slurry. Mix well to combine.
Transfer the raspberry filling to a heat-proof bowl and cool to room temperature. If making ahead, store in an airtight container in the refrigerator.

In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk or paddle attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
Add in raspberry reduction and continue to mix on low speed.
Add vanilla extract and salt and mix on low until combined.
Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
Turn the speed on the mixer to medium and whip for an additional 3 to 5 minutes until the buttercream is smooth and creamy.

Combine chocolate chips and heavy cream in a microwave-safe bowl.
Heat in the microwave in 15 second intervals, stirring in between until the chocolate is melted and the ganache is shiny and smooth.

Use an apple corer to remove the center of the chocolate cupcakes. Plunge the corer about 2/3 of the way down the cupcake, twist, and remove.
Fill a piping bag with the raspberry filling and pipe the filling into the center of the cupcake.
Fill a piping bag fitted with a Wilton 1M piping tip with raspberry buttercream frosting. Swirl the buttercream onto the cupcake.
Use a piping bag or squeeze bottle to drizzle chocolate ganache over the raspberry frosting.
Add a fresh raspberry to the top of each cupcake.

Chocolate raspberry cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. Bring to room temperature to serve.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.