Preheat your oven to 350°F (175°C) and line a standard 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, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.

Pour the wet ingredients into the dry mixture and stir until just combined, avoiding overmixing.

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

While the cupcakes cool, heat the jam in a small saucepan until it is liquid and warm.

Once cooled, core each cupcake and fill with the warm jam.

Beat the softened butter for the frosting, then gradually add powdered sugar, heavy cream, and red food coloring until fluffy.

Frost each filled cupcake with the red buttercream and garnish with fresh raspberries.