Raspberry Chocolate Lava Cupcakes

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.

3. In a large bowl, whisk together melted butter, powdered sugar, eggs, and vanilla extract.

4. Add the dry ingredients to the wet ingredients and whisk until just combined.

5. Gently fold in the raspberries and chocolate chips.

6. Divide the batter evenly among the muffin cups.

7. Bake for 18-20 minutes or until the edges are set and the centers are still slightly jiggly.

8. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.