Preheat the oven to 350˚ F.

Put paper liners in your cupcake pans or you can use silicone, which ever ones you prefer.

In a bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.

In another bowl, combine the flour, baking soda, baking powder and salt. In the bowl place the butter and sugars. Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla.

With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.

Mix each addition just until incorporated, being careful not to over mix.

Divide the batter between the prepared liners, filling each about two-thirds of the way full.

Bake about 20 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans briefly, then transfer to a wire rack to cool completely.

In the bowl of a stand mixer bear the butter on medium speed until nice and creamy.

Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar and cocoa powder into the butter

Once the sugars are mixed into the butter well add the heavy cream, vanilla extract, salt, raspberry jam and raspberries and turn the mixer to medium-high speed and continue mixing for 10 minutes until light and fluffy.

Allow the cupcakes to cool completely while making your frosting.

Fill a pastry bag with the chocolate raspberry buttercream frosting and pipe a frosting swirl on top of each cupcake.

After frosting each cupcake top each one with a fresh raspberry.