Making Molten Raspberry Chocolate Cupcakes is simple and enjoyable. Follow these steps to create your delicious treats:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Grease a muffin tin or line it with cupcake liners.
2. Melt Chocolate and Butter: In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring until smooth and fully melted.
3. Mix Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and frothy.
4. Combine Mixtures: Gradually add the melted chocolate mixture to the egg mixture, stirring continuously.
5. Add Flour and Vanilla: Gently fold in the all-purpose flour and vanilla extract until just combined.
6. Fill Muffin Tin: Pour a small amount of batter into each muffin cup, filling them about one-third full.
7. Add Raspberry Jam: Place a spoonful of raspberry jam in the center of the batter in each cupcake liner.
8. Top with Batter: Cover the jam with more batter until each cup is about two-thirds full.
9. Bake: Bake in the preheated oven for 15-20 minutes, or until the edges are set but the centers are still soft.
10. Cool: Remove from the oven and let the cupcakes cool in the tin for about 10 minutes.
11. Serve: Carefully remove the cupcakes from the tin and serve warm, dusted with powdered sugar and garnished with fresh raspberries, if desired.