Decadent chocolate lava cupcakes with a molten raspberry-chocolate center, combining rich cocoa flavor with a burst of tart raspberry.

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Preheat oven to 425°F (220°C). Grease a muffin tin or line with cupcake liners.
In a double boiler or microwave-safe bowl, melt the butter and chopped chocolate together until smooth. Let cool slightly.
In a separate bowl, whisk together eggs, egg yolks, sugar, and salt until thick and pale.
Slowly pour the chocolate mixture into the egg mixture, whisking constantly to combine.
Gently fold in the flour until just incorporated.
Fill each cupcake cavity halfway with the batter, add 1 teaspoon of raspberry preserves in the center, then cover with more batter until about 3/4 full.
Bake for 10–12 minutes, until the edges are set but the center is still soft.
Let cool for 2 minutes before carefully removing from the tin.
Garnish with fresh raspberries and a dusting of powdered sugar if desired. Serve warm.

Use high-quality chocolate for the best flavor.
Do not overbake to maintain the lava center.
You can freeze unbaked cupcakes and bake from frozen, adding 1–2 minutes to bake time.
Pairs wonderfully with vanilla ice cream or whipped cream.