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1. For truffle filling, in a small saucepan combine chocolate pieces, cream, and 1 Tbsp. butter. Stir over low heat until chocolate is melted. Transfer to a small bowl; cool for 15 minutes, stirring occasionally. Cover and freeze about 1 hour, until fudgelike consistency. Divide filling in 12 portions. Working quickly with hands, roll each portion in a ball. Place truffles in freezer.
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2. Meanwhile, let 1/4 cup butter and egg stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Line 12 (2-1/2-inch) muffin cups with paper bake cups. Set aside.
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3. For batter, in a small bowl stir together flour, cocoa powder, and salt; set aside. In a medium mixing bowl beat the 1/4 cup softened butter with mixer on medium to high for 30 seconds. Gradually add sugar; beat on medium until combined. Beat on medium 2 minutes more, scraping bowl occasionally. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low after each addition just until combined. In a small bowl combine baking soda and vinegar; stir into batter.
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4. Divide half the batter among the prepared cups, partially filling cups. Place a frozen truffle on batter in each cup, centering truffles away from sides of cups. Spoon remaining batter into cups, covering truffles.
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5. Bake for 15 to 18 minutes, until tops spring back when lightly touched. Remove from oven. Cool 10 minutes. Serve warm, topped with raspberry preserves.
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From the Test KitchenTip How-ToFor perfectly ooey-gooey cupcake centers, partially fill each cupcake with batter, then place a frozen truffle in the center of the cupaway from cup sides. Spoon in remaining batter and bake as directed.
