Ready to bake? Follow these straightforward steps, and you’ll have a batch of delightful cupcakes in no time:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, mix the melted butter and sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined.
5. Gently fold in the chocolate chips and raspberries.
6. Spoon a tablespoon of batter into each cupcake liner. Add a teaspoon of raspberry jam to the center, then cover with more batter until each liner is three-quarters full.
7. Bake for 18-20 minutes, or until the tops are set but still soft when touched. Be careful not to overbake; the center should remain molten.
8. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Pro tip from my kitchen: If you’re short on time, preparing the batter ahead and refrigerating it can make for a quick assembly later on. Just allow it to come to room temperature before baking.