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

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

In a separate bowl, mix eggs, vegetable oil, buttermilk, and vanilla extract until well combined.

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

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

While the cupcakes bake, heat the jam in a small saucepan until it becomes liquid. Set aside to cool.

After the cupcakes have cooled, remove the center of each to create a well for the jam filling.

Fill each well with the cooled jam, allowing it to ooze slightly for the vampire bite effect.

Beat the butter until creamy, then gradually add powdered sugar, heavy cream, vanilla extract, and red food coloring until light and fluffy.

Frost the tops of each cupcake with the red frosting and garnish with a fresh raspberry.