Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, mix the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract until smooth.

Gradually pour the wet ingredients into the dry ingredients, gently stirring until just combined.

Fill cupcake liners about two-thirds full with the batter and bake for 18-20 minutes or until a toothpick comes out clean.

While the cupcakes are baking, heat the jam in a saucepan over low heat until liquid, then allow it to cool.

Once cooled, create a well in the center of each cupcake using a knife or corer.

Fill each well with the cooled jam generously.

For the frosting, beat the softened butter until creamy, then mix in the powdered sugar, heavy cream, vanilla extract, and food coloring until fluffy.

Frost each cupcake with the prepared frosting and, optionally, garnish with fresh raspberries.