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

In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together eggs, vegetable oil, buttermilk, and vanilla extract.

Gradually fold wet ingredients into dry ingredients until just combined.

Spoon batter into liners, filling them two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.

Heat jam in a saucepan until runny, then let cool.

Once cupcakes cool, core the centers to create a well for the jam filling.

Fill each well with warm jam, allowing it to peek out.

Beat softened butter, then gradually add powdered sugar. Mix in cream, vanilla, and red food coloring.

Frost the tops of the cupcakes, creating swirls or peaks.

Top each cupcake with a fresh raspberry for garnish.