Preheat the oven to 350.

Grease cupcake tins or line with paper liners.

Combine the butter and sugars in the bowl of a stand mixer. Beat until smooth.

Add in eggs and vanilla.

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

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

Alternately add in the dry ingredients and buttermilk to the batter. Mix until combined.

Fold in the cocoa mixture.

Spoon the batter into the cupcake cups. (2/3 full)

Bake in the oven for 16-18 minutes or until a toothpick inserted comes out clean.

Remove the cupcakes from the oven. Allow to cool slightly before removing them from the cupcake tin and placing them on a wired rack to cool completely.

Add raspberries to a food processor or blender.

Puree until smooth.

Place a wire sieve over a medium bowl.

Pour half of the puree into the sieve.

Using a spoon, press the puree through the sieve, leaving only the large pieces of pulp and seeds.

Rinse out the sieve.

Pour the remaining puree into the sieve and again press the puree through the sieve using a spoon. (NOTE: You should have about 2 1/2- 3 Tablespoons of puree.)

Pour the seedless puree into a small saucepan.

Bring the puree to a rolling boil. Lower the heat and allow to simmer until thick and reduced by half. **Should take about 20 minutes. Longer if you use frozen raspberries.

Pour the puree into a small bowl and allow it to cool completely! NOTE: Puree must be cold before adding to frosting or frosting will separate.

Place the butter in the bowl of a stand mixer.

Whip the butter until light and fluffy.

Add in half of the powdered sugar. Mix until combined.

Add in the puree. Beat until combined.

Add in the remaining powdered sugar.