1. Preheat oven to 350F or 175C
2. In a small bowl or large measuring cup combine the flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
3. In a smaller measuring cup or bowl mix the milk and lemon juice together and set aside.
4. Place butter in the bowl of your stand mixer. Butter should be soft. Cream at medium speed for 2 minutes or until light and fluffy.
5. Gradually add in the sugar, 1/2 Cup at a time. Scrape down bowl as needed. Continue beating at medium high speed for 2 minutes.
6. Add vanilla extract and continue beating until blended in.
7. Add eggs on at a time and allow the first one to become part of the mix before adding the next one
8. Add the coffee to the milk and lemon juice mixture. Stir
9. Add about 1/3 of the flour mixture to the mixture in the stand mixer bowl. Continue mixing until blended in
10. Add about 1/3 of the liquid mixture to the mixer bowl. Beat well.
11. Continue alternating between adding the flour and adding the liquid until all has been incorporated.
12. Fill paper-lined cupcake tins about 3/4 full.
13. Bake 15-17 minutes. Or until a toothpick inserted into the center comes out clean.
14. Allow to cool for 10 minutes before removing from tin.

MAKE FILLING; Combine the preserves and Chambord (Raspberry liqueur) or Vodka. Mix to an even consistency.

TO ASSEMBLE; Using a knife or a coring device make a hole in the center of each cupcake. Fill to the top with Raspberry filling.

FROSTING;

1. Place butter in the bowl of your stand mixer
2. Beat on medium speed for 3 minutes, until light and fluffy
3. Add corn syrup, salt, and vanilla and beat for one minute more.
4. With mixer on lowest speed, slowly add in the cocoa powder.
5. Add in the milk and icing sugar, a little at a time, alternating between them. Should be about 4 additions.
6. Continue to beat until smooth.
7. Frost cupcakes and enjoy!