** note, to get a darker chocolate frosting, but sure to make it the night before to let the cocoa settle in

1. In a mixing bowl, beat the butter until smooth. Add in half of the powdered sugar and mix. Add in the rest of the sugar, vanilla, cocoa powder, and heavy cream. Mix until fully combined. Let it sit overnight so it’s super chocolatey in color! If you prefer, you can always stick it in the fridge and pull it out and hour or so before using. 
2. Preheat the oven to 350 and line a cupcake pan with cupcake liners. I love the pans that hold 24 liners. This should make a little less, around 22 cupcakes.
3. In a medium bowl, combine the cake mix, buttermilk, oil, and eggs. Using a cookie scoop, put equal amounts of cake batter in each liner. Bake according to the package directions and let them cool completely. 
4. Once cool, move them to the fridge, it’ll be easier to remove the inside to fill them. 
5. After about a half hour, use a cupcake corer or apple corer and remove the inside of each cupcake. Be sure not to go all the way to the bottom so that the feeling doesn’t seep out. Place the part you removed to the side but don’t toss it out! 
6. Fill each cupcake with the preserves. Either use a spoon or a piping bag. I prefer a piping bag personally but either will work. Add the filling until it reaches the top of the cupcake, then press the part of the cupcake you removed back in. Repeat with all of the cupcakes. 
7. Add the chocolate frosting to a piping bag with a 1M tip. Pipe a swirl of frosting on each cupcake and top GENEROUSLY with rainbow sprinkles. Repeat with the rest and enjoy!
8. If you don’t want to use a piping bag, just spread the frosting on with a knife. It’ll taste just as good 😉