Preheat the oven to 350°F. Line a 12 cup muffin pan with cupcake liners. Line a second pan with 2 liners-- this recipe will make around 14 regular sized cupcakes. You could also use a mini cupcake pan.
In a large bowl or mixing bowl, whisk the cocoa powder, flour, baking soda, baking powder and salt together until combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until smooth. Pour half of the wet ingredients into the dry. Pour half of the buttermilk. Gently stir about 5 times. Repeat with the remaining wet ingredients and buttermilk. Do not overwhisk
Pour the batter into the liners filling only about halfway. Bake in batches for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For about 30 mini cupcakes, bake for about 11-13 minutes at the same oven temperature. Allow to cool before frosting.
For the frosting, beat softened butter on medium speed for about 3-4 minutes until smooth and creamy. Add confectioners' sugar, cream, vanilla extract, and the salt with the mixer running. Increase to high for about 1 minute. Add the raspberry perserves, and beat until thick and creamy about two minutes. If the frosting is too thin, add a little more confectioners' sugar. Add a little more salt to offset the sweetness.
Make the frosting: Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners’ sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
Frost cupcakes using your decorating bags and wilton 2D tip! Top with raspberry!
