For more raspberry flavor, use all vodka instead of vodka + milk.
3/4 cup baking cocoa
1 heaping tsp baking powder
1 1/3 cups flour
1/4 teaspoon salt
1/2 cup (1 stick) melted [real] butter
1/4 cup vegetable or canola oil
1/4 cup raspberry vodka
1/4 cup milk
1 Tbsp vanilla
1 1/4 cups sugar
3/4 cup mini chocolate chips
Seedless raspberry jam
Preheat oven to 350 degrees, and line 12 standard muffin cups. You might get a couple more out of this.
Blend together the cocoa, baking powder, flour, and salt. In a separate bowl, whisk together the sugar and wet ingredients (butter, oil, vodka, milk, vanilla, and beaten eggs).
Mix the flour blend into the wet mixture until well-incorporated. Stir in the chocolate chips.
Fill muffin cups about halfway with batter, then spoon a small dollop of raspberry jam onto each. Cover tops with additional batter, then swirl with a toothpick or small knife.
Bake for about 25 minutes, or until a toothpick gives nice crumbs. Don’t overdo it!