Follow these simple steps to create delicious Molten Raspberry Chocolate Cupcakes:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This ensures that your cupcakes cook evenly.
2. Prepare the Muffin Tin: Grease a muffin tin with non-stick spray or line it with cupcake liners to prevent sticking.
3. Melt Chocolate and Butter: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
4. Mix Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened.
5. Combine Mixtures: Gradually pour the melted chocolate mixture into the egg mixture, stirring constantly to ensure it doesn’t cook the eggs.
6. Add Flour and Vanilla: Gently fold in the flour, salt, and vanilla extract until just combined. Avoid overmixing.
7. Assemble the Cupcakes: Pour a small amount of batter into each muffin cup, then add a few raspberries or a spoonful of raspberry jam in the center. Top with more batter until each cup is filled about three-quarters full.
8. Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes. The edges should be firm, but the center should still look soft and slightly undercooked.
9. Cool and Serve: Once baked, remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Carefully invert them onto a wire rack or serve directly from the muffin tin.