Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake liners and set aside.

In a large bowl cream together the butter and sugar. Add in the egg and almond and mix well.

Add the cocoa powder to the hot brewed coffee and stir until dissolved.

In a medium bowl combine the flour, baking powder, baking soda, and salt.

Add half the flour mixture to the butter mixture and mix well.

Add all of the coffee and cocoa mixture to the butter mixture and stir until well combined.

Add the remaining flour mixture and stir until mixture is smooth.

Divide the batter between the 12 muffin cups. Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean.

Cool completely on a wire rack.

Meanwhile, place the raspberries, lemon juice, and sugar in a small saucepan over medium high heat.

Bring to a boil then simmer for 10 minutes or until the raspberries have all burst and released their juices. Remove from heat and let cool for 10 minutes.

Place a fine mesh sieve over top of a measuring cup and strain the raspberry mixture through the sieve so only the puree goes through. Discard the seeds and solids.

Place the raspberry puree in a large mixing bowl along with the butter for the frosting. Beat with a mixer on medium high speed until well combined.

Add the powdered sugar a cup at a time, mixing after each addition, until the frosting is smooth.

Pipe the frosting onto the cooled cupcakes. Sprinkle with sanding sugar and top with a fresh raspberry.