1) Preheat oven to 350 degrees. Line cupcake pans with paper liners. Set aside.

2) Whisk together flour, sugar, salt, soda, and cocoa in a large mixing bowl.

3) Using a spoon, make three depressions. Pour oil into one well, vinegar into the second, and vanilla into the third. Pour water over all, and stir well with a fork.

4) Fill the liners with batter, until about 2/3 full. Bake for 12-16 minutes, until the center of the cupcakes spring back when lightly touched and an inserted toothpick comes out clean.

5) Cool in pan for 10 minutes. Remove cupcakes and place on a cooling rack. Allow cupcakes to cool completely before frosting.

6) Puree or smash raspberries and mix with sugar. Add water one tablespoon at a time until desired consistency is reached.

7) Put mixing bowl for the mousse into the freezer to chill.

8) In a medium mixing bowl, whisk together pudding mix and milk for 2 minutes. Set aside in the refrigerator.

9) Beat the whipping cream and sugar together in mixer until stiff peaks form.

10) Fold in 1/4 of whipped cream to pudding mixture. Fold in remainder of whipped cream.

11) Fold raspberry puree into mixture. Refrigerate while making frosting.

12) Combine butter and salt with the paddle attachment. Beat until blended. Add powdered sugar and mix until well blended, 2-3 minutes.

13) Add milk and vanilla and mix until smooth and creamy. The texture should be like ice cream.

14) Add raspberry puree to the mixture. Mix until blended.

15) Using a cupcake corer or a knife, remove the center of each cupcake.

16) Cut the corner off of a plastic bag and place the filling inside. Squeeze filling from the bag into each cupcake.

17) Insert a cake decorating tip of choice into a pastry bag. Place the bag into a tall glass and fold the open end of the bag over the sides. Fill bag with frosting.

Pipe frosting onto cupcakes, beginning on the outside and working to the center.

18) Top with fresh raspberries & raspberry puree.