Preheat oven to 350F and line 2 12 ct cupcake pans with 15 cupcake liners. (Or 1 pan 12 ct + 1 pan 6 ct)
Sift the flour, cocoa powder, baking powder and baking soda in a medium sized bowl. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, place the sugar, honey, egg, oil, and milk and sprinkle the dry ingredients on top.
With the mixer on low-medium speed, combine all the ingredients then add the boiling water. Mix just until the water has been evenly incorporated.
Pour about 1/2-1 tsp of Sioux Raw honey in the cupcake liners then pour the batter 3/4 full.
Bake for 14-18 minutes or until a toothpick comes out clean from the center of the cupcake.
Remove from oven and allow to cool.
Mash the raspberries in a sieve on-top of a medium bowl until only the seeds remain. Discard the seeds.
Place the egg whites, sugar and cream of tartar in a bowl of a standing mixer and place the bowl on top of simmering water. (water should not touch the bowl)
Using a hand whisk, whisk the egg whites and sugar until it reaches 130F, or until it is hot to the tough of your finger.
Remove from the stove and beat with the whisk attachment until the meringue has tripled in volume and is cool to the touch.
Add the butter small piece at a time and continue mixing until you have a soft and fluffy buttercream. Add the raspberry puree and mix until incorporated.
Spoon the buttercream in a piping bag fitted with a Wilton 1M tip and pipe your desired amount of buttercream on each cupcake.