Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners and lightly butter them.

In a microwave-safe bowl, combine the chopped bittersweet chocolate and 1/2 cup butter. Microwave in 20-second bursts, stirring between bursts, until smooth. Let cool slightly.

In a medium bowl, whisk together the granulated sugar, eggs, and extra yolks until pale and slightly thickened (about 1–2 minutes by hand, or 30 seconds with a hand mixer). Stir in vanilla.

Fold the cooled chocolate mixture into the egg mixture until even. Sift in the flour, cocoa powder, and a pinch of salt. Fold gently — don’t overmix.

Spoon about 2 tablespoons of batter into each lined muffin cup (about 1/3 full). Add about 1 teaspoon of raspberry jam into the center of each. Cover with another 2 tablespoons of batter, smoothing the top.

Bake at 425°F (220°C) for 9–11 minutes. The edges should be set and the tops slightly domed but still soft in the center.

Let cupcakes rest in the pan for 1 minute, then carefully run a knife around each and invert onto a wire rack. Serve warm.

Heat the heavy cream until it simmers, pour over chopped dark chocolate, let sit for 1 minute, then whisk until smooth. Spoon over each cupcake.

Top with a fresh raspberry and dusting of powdered sugar.