1-First, make the filling: Cook 1/2 cup sugar, 2 tbsp cornstarch, and 1 1/2 tbsp water in a pan until the sugar melts. Add 5 cups raspberries and cook until they soften and release their juices. Mash them gently and continue cooking for 5-7 minutes until thickened, but don’t let it boil for more than a minute. If you prefer a smoother filling, strain out the seeds, then refrigerate until cool.

2-Next, make the cupcakes: Preheat your oven to 350°F and line a cupcake pan with paper liners. In one bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 6 tbsp natural unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. In another bowl, combine the wet ingredients: 1/4 cup melted unsalted butter, 1/4 cup vegetable oil, 1 cup sugar, and 3/4 tsp vanilla extract. Beat in 1 large egg and 1/2 cup milk until smooth, then mix in the dry ingredients just until combined. Stir in 1/2 cup hot water or hot coffee to enhance the chocolate flavor. Fill the liners slightly over halfway and bake for 14-17 minutes, or until a toothpick comes out clean. Let them cool completely on a rack.

3-Now, for the buttercream: Beat 1 1/4 cups room temperature unsalted butter until smooth. Gradually beat in half of 4 to 5 cups powdered sugar, then add 5 to 6 tbsp of the prepared raspberry filling and 1/4 tsp vanilla extract. Mix until smooth, then beat in the remaining powdered sugar until fluffy. Adjust with more filling if needed for the right consistency.

4-Finally, assemble: Core the cooled cupcakes and fill each with about 1 tbsp of raspberry filling. Pipe the buttercream on top, then optionally drizzle with chocolate ganache and garnish with a fresh raspberry. Serve right away or store airtight in the fridge, but they’re best at room temperature. This whole process, including prep time of 1 hour and cook time of 14 minutes, yields 12 to 14 cupcakes.