Step 1: Preheat & Prep

• Preheat your oven to 375°F (190°C).
• Line a 12-cup muffin tin with paper liners.
• Lightly grease the liners with butter or non-stick spray to prevent sticking.

Step 2: Mix the Dry Ingredients

• In a medium-sized bowl, whisk together:
  • All-purpose flour
  • Cocoa powder
  • Baking powder
  • Salt
• Make sure the dry ingredients are evenly combined to prevent clumps.

Step 3: Mix the Wet Ingredients

• In a large mixing bowl, whisk together:
  • Melted butter
  • Powdered sugar
  • Eggs
  • Vanilla extract
• Whisk until the mixture is smooth and creamy, ensuring the sugar is well incorporated.

Step 4: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or whisk.
• Mix until just combined—do not overmix, as this can make the cupcakes dense.

Step 5: Fold in Raspberries and Chocolate Chips

• Gently fold in:
  • Fresh raspberries (be careful not to crush them).
  • Semi-sweet chocolate chips for extra melty goodness.
• Ensure the raspberries are evenly distributed for a balanced flavor in each bite.

Step 6: Fill the Cupcake Liners

• Spoon the batter evenly into the lined muffin cups, filling each about ¾ full.
• This allows room for the cupcakes to rise without overflowing.

Step 7: Bake the Cupcakes

• Place the muffin tin in the preheated oven.
• Bake for 18-20 minutes, or until:
  • The edges are set.
  • The centers remain slightly soft (to create the lava effect).
  • A toothpick inserted near the edge comes out with a few moist crumbs, but the center is still gooey.
• Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.

Step 8: Prepare the Raspberry Chocolate Ganache (Optional)

• Heat 1 cup of heavy cream in a small saucepan over medium heat until warm but not boiling.
• Remove from heat and pour over 1 cup of semi-sweet chocolate chips in a bowl.
• Let sit for 2 minutes to allow the chocolate to soften.
• Stir until smooth and glossy.
• Mix in 1 tablespoon of raspberry jam for a hint of fruitiness.

Step 9: Drizzle and Serve

• Once the cupcakes have cooled slightly, drizzle the raspberry chocolate ganache over each cupcake.
• Serve warm for the ultimate lava experience!