Step 1

Preheat oven to 350°F. Line a cupcake pan with 12 paper liners.

Step 2

Combine the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.

Step 3

Combine the sugar, vegetable oil, eggs, and vanilla in a second large bowl. Whisk well.

Step 4

Mix in half of the dry ingredients and half of the buttermilk.

Step 5

Repeat with the remaining dry ingredients and buttermilk until everything is incorporated and well blended.

Step 6

Fill each cupcake liner halfway with batter.

Step 7

Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Let cool before filling and frosting.

Step 9

Using a piping bag and filling tip, like the Ateco 230 Bismarck, pipe about a teaspoon or so of the raspberry jam into the center of each cupcake. Go slow as to not have it overflow.

Step 10

Heat the heavy whipping cream in a saucepan over medium heat until it begins to simmer.

Step 11

Pour the chocolate chips into a mixing bowl and pour the hot heavy whipping cream over them.

Step 12

Allow the mixture to sit for a minute or two, then stir until well blended and smooth.

Step 13

You can dip each cupcake into the warm ganache, or allow the ganache to cool and thicken, then pipe it onto each cupcake.