• To achieve a very dark jet black frosting it is best to make the frosting a day or more in advance and store in the refrigerator. Bring back to room temperature and rewhip before frosting cupcakes.
• Place butter in the bowl of a stand mixer and with a paddle attachment beat the butter at medium high speed until smooth.
• Turn the mixer to low speed and slowly add the powdered sugar and cocoa powder.
• Add the vanilla extract and add small amounts of milk until you reach the desired consistency.

For the Cupcakes

• Preheat oven to 350℉. This recipe makes 14 cupcakes. So you will need to bake the second tray separately. Line a standard 12-cup muffin pan with cupcake liners. Divide the batter evenly among the 12 cups, then line two additional muffin cups and fill with the remaining batter.
• Add the flour, cocoa powder, both sugars, baking powder, baking soda, salt and espresso powder to a large mixing bowl and whisk together.
• In a separate bowl mix together oil, eggs, milk, yogurt and vanilla extract. Once combined pour the wet ingredients into the dry and use a spatula to combine.
• Divide the evenly batter into the 14 cupcake liners. Do not try to add all to the 12 because it will over fill when they rise and not create the pretty domed appearance!! To fill I used a #20 cookie scoop *about 3 tablespoons) which divided the batter out perfectly. Bake for 14-15 minutes or until a toothpick comes out clean. When finished remove the cupcakes from the oven to cool for 10 minutes. Then remove them carefully to finish cooling on a wire rack.

Raspberry Filling

• While the cupcakes are cooling prepare the raspberry filling.
• Add the raspberries to a small saucepan with ¼ cup of sugar. Stir until the raspberries begin to release their juices and break down. Use a spatula or back of a spoon to break the raspberries up.
• Stir the cornstarch into cold water. Add the slurry into the raspberries and stir until the mixture begins to thicken up. Once the raspberry filling has thickened remove from heat and strain the seeds out using a mesh sieve. Set aside to cool.

Assembling the Cupcakes

• When the cupcakes are cool, use a pairing knife or cupcake corer to remove the center of cupcake.
• When the filling has cooled, spoon the raspberry filling into the cavity of the cupcake. Place a little removed cupcake back on top. There will be a little raspberry filling left to drizzle on the frosting.
• Place the frosting in a piping bag and frost the cupcakes. I used a Wilton 1m for making my design. If you want a very tall frosted cupcake you may need to double the frosting recipe.
• Add the remaining raspberry filling to another piping bag or Ziplock bag. Cut a very small hole in the corner and carefully drip the raspberry filling onto the frosted cupcakes.
• Store in airtight container for 2 days at room temperature or for 4-5 in the refrigerator. Bring back to room temperature for serving.