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

In a mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

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

Combine the wet mixture with the dry ingredients, stirring gently until just combined.

Fill each cupcake liner about two-thirds full with the batter.

Bake for 18-20 minutes. Check doneness with a toothpick.

While cooling, heat the jam in a small saucepan until liquefied.

Once cooled, use a knife to core each cupcake, creating a well for the jam.

Fill the wells with the jam, allowing it to slightly ooze out.

Beat the softened butter until creamy, then add powdered sugar, heavy cream, and red food coloring to make the frosting.

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

Garnish with fresh raspberries for an inviting finish.