Step 1: Prepare the Baking Equipment

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to ensure the cupcakes do not stick.

Step 2: Melt the Butter and Chocolate

• In a microwave-safe bowl, combine the butter and chopped semisweet chocolate.
• Microwave in 30-second intervals, stirring after each interval, until the mixture is fully melted and smooth.
• Once melted, stir in the granulated sugar until well combined.

Step 3: Incorporate the Eggs and Dry Ingredients

• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract.
• Gradually fold in the flour and salt until just combined. Avoid overmixing, as this can make the cupcakes dense.

Step 4: Prepare the Raspberry Filling

• In a small saucepan, heat the raspberry preserves over low heat until they become liquefied.
• Remove from heat and stir in the chopped semisweet chocolate until smooth.
• Stir in the heavy cream until fully incorporated.

Step 5: Assemble the Cupcakes

• Divide the chocolate cupcake batter evenly among the prepared muffin cups, filling each one about halfway.
• Spoon a small amount of raspberry filling over each portion of cupcake batter.

Step 6: Bake the Cupcakes

• Bake in the preheated oven for 12-14 minutes, or until the edges are set while the centers remain soft.
• Remove the cupcakes from the oven and allow them to cool in the pan for five minutes before transferring them to a wire rack.

Step 7: Serve and Enjoy

• These cupcakes are best enjoyed warm or at room temperature, as this allows the lava-like center to remain soft and gooey.