Preheat & Prep: Heat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
Mix Wet Ingredients: In a separate bowl, whisk melted butter, powdered sugar, eggs, and vanilla until smooth.
Combine & Fold: Gradually add dry ingredients to wet ingredients, stirring until just combined. Gently fold in raspberries and chocolate chips.
Bake: Divide batter evenly into liners. Bake for 18–20 minutes until edges are set but centers remain slightly soft. Let cool for 5 minutes before transferring to a wire rack.
Make Ganache (Optional): Heat heavy cream until warm (not boiling). Pour over chocolate chips and let sit for 2 minutes. Stir in raspberry jam until smooth. Drizzle over cooled cupcakes
