Preheat the oven to 350F. Line a 12-well muffin tin with cupcake papers.
In a large heat-safe bowl, add 2 Tbsp Scharffen Berger 62% Semisweet Dark Chocolate Baking Chunks and cocoa powder. Pour the hot water over the top while stirring and melt the chocolate.
Add in the sugar and oil, whisk to combine. Add the eggs and vanilla and whisk until smooth. Set aside.
In a smaller bowl, sift together the flour, salt, and baking soda.
Add the dry ingredients to the chocolate mixture, in thirds, stirring gently until combined.
Add in the remaining Scharffen Berger 62% Semisweet Dark Chocolate Baking Chunks and gently stir to combine.
Fill the cupcake wells ¾ of the way full. Bake for 17 mins or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.
While the cupcakes are cooling, mix the softened butter, powdered sugar, rosewater, vanilla extract, salt, and food coloring in a medium bowl with a hand mixer. Whisk until everything comes together and the frosting becomes light and fluffy.
Spoon in the raspberry preserves, and beat just until incorporated.
Transfer the frosting into a piping bag with your preferred tip. Frost your cupcake, garnish with rose petals and raspberries (if using) and enjoy!