Step 1: Make the Raspberry Chocolate Filling

1. Heat heavy cream in a small saucepan over medium heat until steaming (not boiling).
2. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
3. Mix in raspberry jam and vanilla extract until well combined.
4. Let cool slightly, then refrigerate for 20-30 minutes, until thickened but scoopable.

Step 2: Make the Chocolate Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix melted butter, granulated sugar, and brown sugar until combined.
4. Add eggs and vanilla extract, mixing well.
5. Alternately add dry ingredients and buttermilk, stirring gently.
6. Finally, mix in hot coffee or water (batter will be thin, but that’s normal!).

Step 3: Bake the Cupcakes

1. Fill each cupcake liner halfway with batter.
2. Scoop 1 teaspoon of the chilled raspberry chocolate filling into the center.
3. Cover with more cupcake batter, filling each liner ¾ full.
4. Bake for 18-20 minutes, until the tops are set (don’t overbake!).
5. Let cool for 5 minutes, then transfer to a wire rack.

Step 4: Garnish & Serve

1. Dust with powdered sugar and top with fresh raspberries.
2. Optionally, drizzle with melted chocolate or add chocolate shavings.
3. Serve warm for a gooey lava center!