Make the Cupcakes:

1. Preheat oven to 350°F (177°C). Line a muffin pan with 12 paper liners. Set aside.
2. In a medium bowl, whisk the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, whisk the buttermilk, oil, egg, and vanilla. Add the dry ingredients to the wet ingredients and pour in the hot coffee. Whisk until combined. The batter will be slightly thin.
4. Divide the batter between the 12 liners, either by pouring it in or using a large cookie scoop. Fill around 2/3 of the way to the top.
5. Bake for 16-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.
6. Set the pan over a wire rack. Let the cupcakes cool completely before frosting.

Make the Frosting:

1. Once the cupcakes are cooled to room temperature, make the frosting. First, pulverize the freeze-dried raspberries in a food processor until they form a fine powder. 
2. Add the cream cheese to the bowl of a stand mixer or any large bowl if using a hand mixer. Sift in the powdered sugar, then sift in the pulverized raspberries. Discard the large seeds and pieces that do not pass through the sieve. Cream using the whisk attachment for 3-5 minutes or until fluffy.
3. Turn the mixer on low speed, and while the mixture is whipping, slowly pour in the heavy cream, then add the vanilla. Once all of the heavy cream is incorporated, increase the speed to high and continue to whip until the frosting forms soft peaks. Have a taste and add an additional 10-15g of freeze-dried raspberries if needed to make the flavor stronger, then continue whipping until stiff.
4. Decorate the cupcakes with the frosting as desired. Pipe it on or spread it on with a knife. Add toppings like fresh or freeze-dried raspberries or a drizzle of chocolate ganache as desired.