Oh My Ganache Recipe

Adjust an oven rack to the lower-middle position and preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with baking-cup liners.

Combine the butter, bittersweet chocolate, and Dutch-processed cocoa in a medium heatproof bowl. Set the bowl over a saucepan with barely simmering water, making sure the bowl doesn't touch the water. Heat the mixture until the butter and chocolate are melted, then whisk until it's smooth and fully combined. Set this aside to cool until it's just warm to the touch.

Pour the cooled chocolate mixture into the egg mixture and whisk until just combined. Sift about one-third of the flour mixture over the chocolate mixture and whisk until combined. Whisk in the buttermilk until combined, then sift the remaining flour mixture over and whisk until the batter is homogenous and thick. Be careful not to overbeat the batter.

Divide the batter evenly among the prepared muffin pan cups.

Bake the cupcakes for 15 to 18 minutes, or until a skewer inserted into the center comes out almost clean. Let the cupcakes cool in the muffin pan on a wire rack for about 15 minutes, until they're cool enough to handle.

Carefully lift each cupcake from the pan and transfer them to a wire rack to cool completely to room temperature before icing, which will take about 30 minutes.

Let the cooked liquid cool, then stir in the drained raspberries, making sure to leave behind any additional juice that might have accumulated; you want the filling to be quite thick. To fill the cupcakes, use a small knife or corer to remove a piece from the middle of each cupcake. Spoon about 1 to 1 1/2 teaspoons of the filling into the hole. Trim the removed piece of cupcake and place it back over the filling.

While you could try piping the filling, its thick consistency makes it a bit challenging, so spooning it in might be easier.