Preheat the oven to 350 degrees F.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add remaining ingredients (with hot water and vodka set aside). Beat with electric mixer for 1 minute. Stop the mixer and scrape down the sides and bottom of mixing bowl with rubber spatula making sure to incorporate all ingredients. Add warm water and vodka slowly while mixing for one more minute or until smooth.
Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
Melt butter and stir in cocoa in a mixing bowl. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla extract.
Mix raspberry preserves and vodka to an even consistency. (Add more vodka if desired)
To assemble: Core the cupcakes and add raspberry filling to top. Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add fresh raspberries to top if desired.
Recipe courtesy of Alyssa Magliato, Cupcake Wars, 2010