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

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

Add the eggs, milk, vegetable oil, and vanilla to the dry ingredients. Beat on medium speed for about two minutes until fully combined. Then, stir in the boiling water.

Pour the batter into your prepared cupcake liners, filling them about two-thirds full. Bake for 20-25 minutes until a toothpick inserted comes out clean. Let them cool completely in the pan before transferring them to a wire rack.

Once your cupcakes are cool, use a small paring knife to cut a cone-shaped piece out of the center of each cupcake. Fill the hole with a generous spoonful of raspberry jam.

In a separate bowl, beat the softened butter until creamy. Gradually mix in the powdered sugar and cocoa powder, then stir in the vanilla. Add milk as needed until you reach a creamy frosting consistency.

Generously frost the cupcakes, making them look like little delectable monsters. You can even add some red sprinkles on top for that extra touch.

Finish by gently biting into one to reveal the festive filling.