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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring until smooth. Stir in sugar until well combined.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Fold in flour and salt until just combined. Divide batter evenly among the prepared muffin cups.
For the raspberry filling, in a small saucepan, heat raspberry preserves until liquefied. Remove from heat and stir in chopped chocolate until smooth. Stir in heavy cream until well combined.
Spoon raspberry filling evenly over the cupcake batter in each muffin cup.
Bake for 12-14 minutes, or until the edges are set but the centers are still soft.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.