Preheat oven to 325 degrees F. Place cupcake liners in your muffin tins, about 20-24. Sift all dry ingredient together.
Cream the butter and sugar in an electric mixer, until light and fluffy. Set the mixer to the lowest setting and add the buttermilk, eggs, and vanilla. Slowly combine the dry ingredients with the wet, until the batter is smooth.
Fill the liners half full. Bake for 15-20 minutes, until the cake springs back when touched. Cool for 5 minutes. Remove the cupcakes from the tins and allow them to cool completely before frosting.
For the frosting: Place the butter, cream cheese and jam in the mixture. Beat until fluffy and well combined. Lower the speed and add the powdered sugar, a little at a time. Beat in 2-3 drops of red food coloring until you reach desired color, I like mine light pink! Scrape the bowl and mix until smooth. Cover and place in the fridge until ready to use.
To frost the cup cakes: either use a spatula to mound the frosting over the tops or use a piping bag. I used a large 1/2-inch tip to make the frosting dome-shaped. Add a slice of fresh strawberry as a garnish!
NOTES: 1) A little bit of instant coffee granules intensify the flavor of the chocolate. You can omit them if you want. 2) Did you know you can make buttermilk? Take 1 cup of regular milk and add 1 tablespoon of white vinegar of lemon juice. Stir and allow to it sit and curdle for 5 minutes before using. If I'm doing a lot of baking, I buy a jug of buttermilk. If I only need a little, I use this method!