Fluffy and tender chocolate cupcakes frosted with raspberry buttercream
Preheat the oven to 350F and line two 12 cupcake cavities with cupcake liners.
Sift the flour, cocoa powder, baking powder, and baking soda in a large bowl. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, place the sugar, honey, egg, oil, and milk. Mix until fully incorporated.
Sprinkle the flour mixture over the wet mixture and beat on medium speed gradually increasing speed to medium-high until smooth. This should take about 15-20 seconds.
Pour the hot coffee over the batter and beat on high speed until blended, about 10 seconds.
Fill the cavities 1/2, 3/4, or completely full and bake over the middle oven rack for 15-18 minutes. Or until a toothpick comes out from the center of each cupcake dry.
Remove from the oven and allow to cool for 10 minutes before transfering the cupcakes to a wire rack.
Beat the butter in a large bowl for about 30 seconds. Add the sugar in three parts followed by the salt and heavy cream and beat until smooth.
Add the raspberry preserve and mix to blend.
Once the cupcakes are completely cooled, top each with the buttercream and serve.