Mix flour, cocoa, baking powder, soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternately while still mixing. Mix in jam and liqueur. Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.
In a saucepan, melt butter at low temperature. In a separate bowl, mix cocoa and sugar. Add melted butter, vanilla, and milk and beat at low speed until mixed. Mix in chambord. Frost cupcakes generously and top with a dollop of jam.