Chocolate Raspberry Filled Cupcakes

Preheat oven to 325°. Line cupcake pan with cupcake liners.

In a medium size bowl, combine flour, cocoa powder, baking soda, and salt with a wire whisk. Set aside.

Beat softened butter and sugar in bowl of stand mixer on medium speed 5 minutes or until light and fluffy. Mixture should be light yellow. Beat in eggs, one at a time.

In a separate bowl combine yogurt, buttermilk, vanilla, coffee extract, and Hershey's syrup. Mix until well combined.

Gradually add flour mixture on low speed, althernating with wet ingredients, until just blended. Making sure to scrape down the sides and bottom of the bowl. Do not overbeat. Spoon batter into 36 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20-25 minutes, checking at 15 minute mark,until cupcakes spring back when lightly touched in the center. Making sure not to over bake the cupcakes.

Cool in pans on wire rack for 5 minutes. Remove from pans; cool completely.

In a microwave safe bowl add 2/3 cups heavy whipping cream and cook for 1 minute. Cream should be frothy around the edges. Remove from microwave. Add 1 cup of semi-sweet chocolate chips. Allow to set for 5 minutes. Mix until smooth and creamy.

Create a small 1 inch circle in the center of each cupcake. Reserve the removed cake holes. Place a fresh raspberry in the center of each cupcake. Place a teaspoon of warm ganache over the top of each raspberry. Replace cake hole on top of ganache covered raspberry.

In the bowl of your stand mixer, combine butter and shortening until smooth and creamy. Add sifted powder sugar, althernating with heavy whipping cream and vanilla. Add in processed freeze dried raspberry powder. Mix until light and fluffy. If frosting is not the desired consistency to pipe onto cupcakes, add additional milk, a tablespoon at the time. The freeze dried berries will reconstitute themselves as the frosting sets.

Pipe frosting onto cupcakes. Store in air tight container in refrigerator until ready to serve. Remove 5-10 minutes before serving.