Raspberry Chocolate Lava Cupcakes: A Decadent Fusion of Sweet and Tart

In a small bowl, mash the fresh raspberries with a fork until smooth.
Stir in the powdered sugar and lemon juice. Set aside.
Prepare the cupcakes:

Preheat the oven to 375°F (190°C) and grease or line a muffin tin with cupcake liners.
In a heatproof bowl, melt the semi-sweet chocolate chips and butter together over a double boiler or in the microwave, stirring until smooth and glossy.
In a separate bowl, whisk the eggs, granulated sugar, and vanilla extract together until smooth and creamy.
Slowly fold the melted chocolate mixture into the egg mixture until fully combined.
Sift the flour, baking powder, and salt together and fold it into the wet ingredients until just incorporated.
Assemble the cupcakes:

Spoon a small amount of the chocolate batter into each cupcake liner, filling it about halfway.
Add a teaspoon of the raspberry filling in the center of each cupcake.
Top with the remaining chocolate batter, covering the raspberry filling completely.
Bake the cupcakes:

Bake for 12-15 minutes, or until the edges of the cupcakes are set and the center is still soft. The cupcakes should have a slight dome and firm edges but will remain molten inside.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make the ganache (optional):

While the cupcakes are cooling, heat the heavy cream in a small saucepan until it just begins to simmer.
Pour the cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy.
Drizzle the ganache over the cupcakes for an extra indulgent touch.
Serve:

Once the cupcakes are cool and the ganache is set, serve the Raspberry Chocolate Lava Cupcakes with a dusting of powdered sugar or a few extra fresh raspberries on top. Enjoy the molten chocolate center with the tangy raspberry surprise!
Serving and Storage Tips: