In a small, microwave-safe bowl, combine 1/2 cup of semi-sweet chocolate chips with heavy cream.

Microwave in 20-second bursts, stirring in between, until the chocolate is melted and the mixture is smooth.

Stir in the seedless raspberry jam until it's fully incorporated.

Cover the bowl and place it in the refrigerator for at least 30 minutes, or until the ganache is firm enough to scoop.

Preheat your oven to 400°F (200°C). Grease and flour a standard 12-cup muffin tin, or line with paper liners.

In a medium saucepan over low heat, melt the unsalted butter and the remaining 1 cup of semi-sweet chocolate, stirring constantly until smooth. Remove from heat and let it cool slightly.

In a separate large bowl, use an electric mixer to beat the eggs, egg yolks, and granulated sugar on high speed until pale and thick, about 3-4 minutes.

Gently fold the slightly cooled chocolate mixture into the egg mixture. Be careful not to overmix.

Sift in the all-purpose flour and salt, folding just until no streaks of flour remain.

Fill each muffin cup about halfway with the chocolate batter. Then, place a small scoop (about 1 teaspoon) of the chilled raspberry ganache into the center of each cupcake. Top with the remaining batter, ensuring the ganache is fully covered.

Bake for 12-15 minutes. The edges of the cupcakes should be firm, but the centers will still look soft. This is the key to the molten core!

Let the cupcakes cool in the tin for just 2-3 minutes before carefully running a knife around the edges and inverting them onto a serving plate. Serve immediately for the best lava flow.