Chocolate Cupcakes with Raspberry Frosting

For the cupcakes:

 2 cups white sugar

½ cup brown sugar

3 cups all purpose flour

1 ½ cups unsweetened cocoa powder

1 Tbs baking soda

1 ½ tsp baking powder

1 ½ tsp salt

1 ½ cups buttermilk

¾ cup vegetable oil

3 large eggs

1 ½ tsp vanilla extract

3 Tbs brewed coffee

Preheat oven to 350.  In a large bowl, mix together sugars, flour, cocoa powder, baking soda, baking powder, and salt.  Add buttermilk, vegetable oil, coffee and 1 cup warm water.  Blend together.  Then blend in eggs and vanilla.

Ladle batter into muffin cups (it will be very liquidy) and bake until a toothpick comes out clean, with crumbs, 20-25 minutes.  Let cool completely before frosting

For the frosting:

 3 cups confectioners sugar

2 sticks unsalted butter

1 tsp vanilla extract

3 generous dessert spoons of seedless raspberry jam

2-3 Tbs heavy cream

Pinch of salt

Using a mixer (standing or handheld) blend all the ingredients together.

Frost completely cooled cupcakes.