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For the cupcakes:
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Preheat oven to 350u00b0F (180u00b0C). Line standard muffin tins with paper liners. Sift and whisk together the flour and salt. Set aside.
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Chop dark chocolate into small bits, transfer to a medium heatproof bowl. Set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add butter. Stir until smooth and glossy. Remove from heat and stir in sugar. Whisk until combined. Set aside to cool. It should be room temperature.
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Lightly whisk eggs. Add pure vanilla extract and then incorporate the chocolate mixture. Whisk until combined but be careful to not overmix it. Then stir in the dry ingredients in 3 additions, mixing well after each addition (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). One more time, be really gentle, be careful not to overbeat it!
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Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full. Bake cupcakes about 25 minutes or until a toothpick comes out with a few moist crumbs sticking to it.
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Remove from oven, transfer to a wire rack, and let cool for 10 minutes. Remove cupcakes from pan, and let cool completely. Hollow out the center of each cupcake and fill those small holes with 1 teaspoon of raspberry jam.
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For the raspberry juice (makes about 1/3 cup):
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Puree the raspberries in a blender (or however you want to do it). Run through a sieve to remove the seeds.
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For the raspberry Swiss meringue buttercream :
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Place egg whites and sugar in a heatproof mixing bowl. Set bowl over 1 inch (2.5 cm) of water in a saucepan over medium heat. Whisk gently until mixture reaches 140u00b0F (60u00b0C), or until sugar has dissolved and mixture is no longer grainy when you rub it between your fingers.
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Remove from heat and, using an electric mixer, whisk on medium speed until egg whites are cool to touch (this takes a while; it should be cooler than your hand). Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated, but after 10-15 minutes, it will come together. Once desired, pipe-able consistency has been reached, fold in raspberry juice/puree until well incorporated.
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Frost your cupcakes. Eat a cupcake!
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Recipe for Raspberry Swiss Meringue Buttercream adapted from JasonandShawnda.com.
