Preheat your oven to 350°F (175°C) and line a cupcake pan with festive paper liners.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, beat eggs, then mix in oil, buttermilk, and vanilla extract until combined.

Gradually pour the wet mixture into the dry ingredients and gently fold until just combined.

Spoon the batter into the lined pan, filling two-thirds full, and bake for 18-20 minutes until a toothpick comes out clean.

While cooling, heat the jam in a small saucepan until liquefied and set aside.

Core each cupcake using a knife or cupcake corer to make a well for the jam.

Fill each well generously with jam, allowing it to overflow for a vampire bite effect.

Beat softened butter until creamy, then gradually add powdered sugar. Mix in heavy cream, vanilla extract, and red food coloring until fluffy.

Frost each cupcake with the prepared frosting, creating swirls to mimic blood.

Optionally, garnish with fresh raspberries for an appealing look.