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

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

In a separate bowl, whisk together the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract until creamy.

Gently combine the wet and dry ingredients, stirring until just mixed with small lumps remaining.

Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes. Check with a toothpick for doneness.

Warm the raspberry or strawberry jam in a saucepan until runny, then let cool.

Once cooled, carefully core the center of each cupcake to create a well for the jam filling.

Fill each well with the cooled jam, allowing for overflow for a dramatic effect.

Beat the softened butter until creamy, then gradually add in powdered sugar, followed by heavy cream and red food coloring until fluffy.

Pipe the red frosting onto each cupcake, ensuring it covers the top and flows slightly over the jam.

Optional: Garnish each cupcake with a fresh raspberry to enhance the appearance.