1. Preheat oven to 350. Line cupcake tins with paper liners or grease well.

2. Combine the cocoa and hot water (or coffee) in a glass measuring cup. Set aside.

3. Cream together the butter and sugars in the bowl of a stand mixer until smooth and fluffy.

4. Add in the eggs and vanilla.

5. Combine the flour, baking soda, baking powder, and salt in a medium mixing bowl.

6. Alternately add in the dry ingredients with the buttermilk. Mix until just combined.

7. Fold in the cocoa mixture.

8. Scoop the batter into the paper-lined cups 2/3 full. DO NOT OVERFILL!!

9. Bake the cupcakes in the oven for 16-18 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the oven and allow them to cool completely.

To make the puree

1. Add the raspberries to a medium saucepan.

2. Bring to a rolling boil.

3. Add fresh or frozen raspberries to a food processor or blender and puree. Place a sieve over a medium bowl. Pour 1/2 of the puree into the sieve. Using a spoon press the puree through the sieve leaving only the seeds. Rinse the sieve and remove the seeds. Add the remaining puree to the sieve and press the puree through the sieve using the spoon. Pour the puree into a saucepan and bring to a rolling boil. Lower the heat and allow to simmer (stirring often) until raspberries have thickened and have reduced in size by half. Remove the puree from the heat. Allow the puree to cool completely. ***If you add the puree before it has completely cooled you will end up with separated frosting.

To make the frosting

1. Cream the butter in the bowl of a stand mixer until smooth.

2. Add in half of the powdered sugar.

3. Continue beating while adding in the raspberry puree.

4. Add in the remaining powdered sugar.

5. Add in 1 teaspoon of the heavy cream at a time until the frosting is the consistency you desire.

Frost the cupcakes.