Decadent chocolate lava cupcakes filled with a rich raspberry center, perfect for a romantic dessert or special occasion treat.

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Preheat the oven to 425°F (220°C) and grease or line a 6-cup muffin tin.
Melt the butter and chocolate together in a double boiler or microwave, stirring until smooth. Let cool slightly.
In a mixing bowl, whisk together eggs, egg yolks, sugar, salt, and vanilla until light and thickened.
Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly.
Sift in the flour and fold gently to combine.
Spoon half the batter into the muffin cups. Place 2 raspberries in the center of each, then top with remaining batter.
Bake for 12-14 minutes until the edges are set but centers are soft.
Let cool for 1 minute, then carefully invert onto plates. Dust with powdered sugar if desired and serve warm.