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

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

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

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

Spoon the batter into prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes.

While the cupcakes are baking, heat the jam in a saucepan over low heat until more liquid, then set aside to cool slightly.

Once the cupcakes have cooled slightly, use a knife to remove the center of each to create wells.

Fill each well with the warm jam, being careful not to overfill.

In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and red food coloring, mixing until fluffy.

Frost the top of each cupcake with the red frosting using a piping bag or spatula.

Garnish with fresh raspberries on top if desired, and serve.