Place cupcake wrappers in a cupcake tin and set aside. Preheat oven to 350 degrees F.

Combine chocolate cake mix and instant chocolate pudding mix in a large bowl. Stir in whole milk, melted butter, and coffee, mixing until all lumps have been eliminated.

Beat in eggs one at a time.

Fill each cupcake wrapper approximately ⅔ full. Bake at 350 for 15-20 minutes, until a toothpick comes out clean.

Allow cupcakes to cool completely.

Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the raspberries have broken down completely and the sugar has dissolved.

Run the mixture through a mesh sieve to remove raspberry seeds, then return to saucepan.

In a separate bowl, combine cornstarch and water to make a slurry.

Mix slurry into de-seeded raspberry mixture. Bring to a boil and allow to simmer for 5-10 minutes, until somewhat thickened.

Transfer to a heat proof container and allow to cool completely.

Cream together softened butter and vanilla bean paste.

Slowly beat in cocoa powder and powdered sugar, a few tablespoons at a time.

Gradually beat in whole milk, stopping once the frosting has reached your ideal texture and viscosity.

Assembly

Once the cupcakes and raspberry drizzle have cooled completely, pipe or spread frosting on top. Drizzle with raspberry sauce before serving.