Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the fresh raspberries and chocolate chips.
Bake:
Divide the batter evenly into the cupcake liners. Bake for 18–20 minutes, or until the edges are set, but the centers remain slightly soft. Let the cupcakes cool for 5 minutes before transferring them to a wire rack.
Make Ganache (Optional):
In a small saucepan, heat the heavy cream until it’s warm but not boiling. Pour the warm cream over the chocolate chips and let it sit for 2 minutes. Stir in the raspberry jam until smooth and glossy. Drizzle the ganache over the cooled cupcakes.
Serving and Storage Tips:
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