Chocolate Raspberry Cupcakes with Buttercream Frosting

Preheat oven to 350 degrees F. Line a 12-count cupcake pan with paper liners.

Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beating well. Stir in chopped raspberries.

Fill cups 3/4 full with the batter. Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted comes out clean. Frost when cool.

Buttercream Frosting:
In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.