Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
Alternately whisk in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Stir in boiling water until the batter is smooth.
Fill the cupcake liners halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each, then cover with more batter until 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the edge comes out clean.
For the buttercream, beat butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla, and salt until smooth and fluffy.
Once cupcakes are cool, frost with the raspberry buttercream, garnish with fresh raspberries and chocolate shavings.
Prep Time: 30 minutes | Cooking Time: 22 minutes | Total Time: 52 minutes | Kcal: 320 kcal per cupcake | Servings: 12 cupcakes
