Directions

• Preheat oven to 350 degrees F. Line a muffin pan with 12 or 15 cupcake liners.
• In a medium bowl mix the flour, sugars, baking soda, and salt together and set aside.
• Place the butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, eggs, glycerin and vanilla.
• Whisk the liquid ingredients into the dry until smooth. Pour approximately 1/4 cup batter into each paper liner – a little more if 12 cupcakes only. Bake for 18/25 minutes or until center springs back when touched.
• Leave cupcakes in tin for 5 minutes before removing onto a cooling rack. Meanwhile, make the frosting and ganache.
• Warm up the heavy cream in a microwave, then pour on top of the chopped chocolate. Let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before applying to cupcakes.
• Puree the raspberries in a food processor or with a hand blender (since I used frozen raspberries, I thaw them first in the microwave.) Press the puree through a strainer to eliminate the seeds. You should be left with 3 tablespoons of raspberry puree.
• Beat the butter and cream cheese together until smooth. Add powdered sugar a little at a time while beating and cream for 2-3 minutes. Add the raspberry puree and the vanilla and beat until completely combined. Place the frosting into a pastry bag fitted with a piping tip.
• Once the cupcakes have cooled, spoon 1-2 teaspoons ganache onto each cupcake, spreading it to almost the edge of the cupcake. Pipe frosting on top of each cupcake and then spoon 1 teaspoon ganache over the top and press a raspberry in – I also pressed a chocolate chip.