Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.

Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Dollop about 1 teaspoon of raspberry jam in the center of each cupcake and swirl it into the batter with a toothpick. Top each cupcake with a few fresh raspberries.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

Frost the cupcakes with your favorite frosting and decorate with additional fresh raspberries, if desired.

Enjoy!